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No-Bake German Chocolate Pie Recipe & Complete Guide

oussamaazzaza79on

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1.Mold the Cookie Crust:Prep Time: 5 min.

In a bowl, mix 1½ cups (150g) chocolate cookie crumbs with 6 tbsp (85g) melted butter until evenly coated and resembling wet sand. Press firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator while preparing the filling.

2.Prepare Silky Chocolate Mousse Base:Prep Time: 8 min.

Melt 1½ cups (250g) milk chocolate chips in the microwave in 30-second bursts, stirring until smooth; set aside to cool slightly. Beat 8 oz (225g) softened cream cheese and ¼ cup (30g) powdered sugar until smooth. Beat in melted chocolate, then fold in 8 oz (225g) thawed whipped topping with a rubber spatula until fluffy.

3.Cook Coconut-Pecan Custard:Prep Time: 10 min.

In a saucepan over medium heat, whisk ½ cup (120ml) evaporated milk, ½ cup (100g) brown sugar, ¼ cup (55g) butter, and 2 beaten egg yolks. Cook for 8 to 10 minutes, stirring constantly, until thickened into a warm caramel custard.

4.Off-Heat Stir and Complete Cooling:Prep Time: 15 min.

Remove saucepan from heat. Stir in 1 cup (90g) sweetened shredded coconut, ½ cup (60g) chopped pecans, and 1 tsp vanilla extract. Cool completely to room temperature.

5.Assemble Layers:Prep Time: 2 min.

Spoon the chocolate filling into the chilled crust and smooth the top. Gently spread the fully cooled coconut-pecan custard over the chocolate layer in an even blanket.

6.Chill Set and Serve:Chill Time: 2+ hr.

Refrigerate for at least 2 hours (or overnight) until firm. Slice with a sharp knife and garnish with optional whipped cream or chocolate curls before serving.

💡 Chef’s Tips & Troubleshooting

  • Toast the Ingredients: Toast the pecans and shredded coconut on a baking sheet at 350°F (175°C) for 5–7 minutes before adding to the cooked custard to unlock deeper nutty flavor.

  • Prevent Scrambled Eggs: Keep heat at medium and whisk continuously while cooking the custard. If small yolk pieces form, pass the liquid through a fine-mesh sieve before adding the coconut and nuts.

  • Slice Cleanly: Dip a large knife in hot water, wipe dry, and cut in one swift downward motion. Repeat between slices.

📊 Nutritional Profile (Approximate Per Serving)

Based on 8 slices per pie:

Metric Amount Per Serving % Daily Value
Calories ~460 kcal 23%
Total Fat 31g 40%
Saturated Fat 17g 85%
Cholesterol 70mg 23%
Sodium 210mg 9%
Total Carbohydrates 44g 16%
Dietary Fiber 3g 11%
Sugars 35g —
Protein 6g 12%

🧊 Storage Guidelines

  • Refrigeration: Store covered in the refrigerator for up to 4 to 5 days.

  • Freezer Option: Freeze for up to 1 month. Wrap tightly in plastic wrap and foil; thaw overnight in the refrigerator before slicing.

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