No-Bake German Chocolate Pie

👩‍🍳 Instructions

Step 1: Make the Signature Coconut-Pecan Topping

1. In a medium, heavy-bottomed saucepan, melt the butter over medium heat.

2. Whisk in the evaporated milk, granulated sugar, egg yolks, vanilla extract, and salt.

3. Bring the mixture to a gentle boil, stirring constantly. Once boiling, reduce the heat to low and continue to cook, stirring frequently, until the mixture thickens slightly—about 5 to 7 minutes. It should be thick enough to coat the back of a spoon.

4. Remove the saucepan from the heat. Stir in the shredded coconut and chopped pecans.

5. Set the topping aside and allow it to cool completely while you prepare the filling. Cooling is essential so it doesn't melt the chocolate layer later.

Step 2: Prepare the Chocolate Filling

1. In a large bowl, use an electric mixer (or stand mixer) to beat the softened cream cheese until it is light and fluffy.

2. Gradually add the confectioners' sugar and cocoa powder, mixing until smooth and well-combined. Scrape down the sides of the bowl as needed.

3. Add the vanilla extract and mix briefly.

4. Gently fold in the thawed whipped topping using a rubber spatula until no streaks of white remain. Be careful not to overmix, as this will deflate the airy filling.

Step 3: Assemble and Chill

1. Spoon the entire chocolate filling into the prepared graham cracker or cookie crust. Use the back of the spatula to smooth the top.

2. Spoon the cooled coconut-pecan topping over the chocolate filling. You can cover the entire surface or leave a small ring of chocolate visible around the edges.

3. Cover the pie loosely with plastic wrap (try not to let the plastic touch the topping).

4. Refrigerate for a minimum of 4 hours, or preferably until set—the filling should be firm enough to slice neatly.

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