Indulge in a slice of pure bliss with this No-Bake German Chocolate Pie. Rich chocolate pudding meets a luscious coconut-pecan topping. Effortlessly gourmet! ✨
INGREDIENTS:
- 1 (9 inch) prepared graham cracker crust (or chocolate cookie crust)
- 1 (4-serving size) package instant chocolate pudding mix
- 1 ¾ cups cold milk
- For the Topping:
- ½ cup evaporated milk
- ½ cup granulated sugar
- ¼ cup unsalted butter
- 1 large egg yolk, lightly beaten
- ½ teaspoon vanilla extract
- ⅔ cup sweetened shredded coconut
- ½ cup chopped pecans
DIRECTIONS:
- Prepare the pudding: In a medium bowl, whisk together the instant chocolate pudding mix and 1 ¾ cups cold milk according to package directions (usually whisk for 2 minutes). Let it stand for about 5 minutes to thicken.
- Pour the prepared chocolate pudding into the prepared graham cracker crust and spread evenly.
- Refrigerate the pie while you make the topping, at least 30 minutes.
- Make the topping: In a medium saucepan, combine the evaporated milk, granulated sugar, butter, and egg yolk.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. Boil gently for 1 minute, still stirring constantly.
- Remove the saucepan from the heat. Stir in the vanilla extract, shredded coconut, and chopped pecans.
- Let the topping cool slightly for about 10-15 minutes, stirring occasionally.
- Spread the cooled coconut-pecan topping evenly over the chocolate pudding layer in the pie crust.
- Refrigerate the pie for at least 2-3 hours, or until completely chilled and set, before slicing and serving.