No-Bake German Chocolate Pie
Indulge in this easy yet impressive no-bake German chocolate pie, featuring a creamy chocolate filling and a delightful coconut topping that melts in your mouth.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 0.25 cups granulated sugar
For the filling
- 8 oz cream cheese, softened
- 1 cups powdered sugar
- 1 cups heavy whipping cream Make sure it's cold
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips Ensure they are halal-friendly
For the coconut topping
- 1 cup shredded coconut
- 0.5 cups chopped pecans or walnuts to taste
Instructions
Make the Crust
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until fully combined.
- Press the mixture evenly into the bottom of a 9-inch pie pan. Use your fingers or the back of a measuring cup to ensure it’s compact. Set aside.
Prepare the Filling
- In another bowl, beat the softened cream cheese with an electric mixer until creamy.
- Gradually add the powdered sugar, mixing continuously until well incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture.
Combine Chocolate
- In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring until fully melted and smooth.
- Allow the chocolate to cool slightly, then gently fold it into the cream cheese and whipped cream mixture until just combined.
Assemble the Pie
- Pour the chocolate filling into the prepared crust. Smooth the top with a spatula.
- Refrigerate for at least 4 hours to allow the filling to set.
Add Toppings
- After chilling, sprinkle the shredded coconut and chopped nuts generously over the top of the pie just before serving.
Notes
Store in the refrigerator up to 5 days or freeze for up to a month. To thaw, place in the refrigerator overnight.