No-Bake German Pecan Chocolate Pie

This No-Bake German Pecan Chocolate Pie is a rich, decadent dessert that combines the crunch of pecans with the smooth creaminess of chocolate, all layered over a buttery graham cracker crust. It’s a no-fuss, no-oven treat that delivers all the flavor of a traditional German chocolate dessert without the baking.

Why You’ll Love This Recipe

I love how easy and quick this recipe is to put together. With just a few ingredients and zero oven time, I can whip up a stunning dessert that looks impressive and tastes even better. The combination of chocolate, pecans, and a graham cracker crust hits that perfect balance between sweet and nutty, and it’s ideal for warm days when I don’t want to turn on the oven—or when I need a last-minute dessert that still feels special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Graham cracker crumbs (chocolate or honey)
• Finely chopped pecans
• Melted butter

Note: If the full recipe contains a filling or topping, I’d normally list that here too. Let me know if you’d like to include the rest of the pie components like chocolate filling or topping.

Directions

1. I combine the graham cracker crumbs and chopped pecans in a mixing bowl.
2. I pour in the melted butter and mix until the mixture resembles wet sand.
3. I press the mixture evenly into the bottom and up the sides of a pie dish to form the crust.
4. I chill the crust in the refrigerator for at least 30 minutes to set while I prepare the filling (if applicable).

Note: Since only the crust is included so far, let me know if you’d like to build out the rest of the pie with a chocolate ganache or custard filling so I can complete the directions.

Servings and timing

This recipe makes one 9-inch pie, which serves about 8 people. It takes approximately 15 minutes to prepare, with at least 30 minutes of chilling time.

Variations

Sometimes I swap the graham crackers for chocolate wafer cookies or even crushed Oreos for a deeper chocolate flavor. If I want to make it gluten-free, I use gluten-free graham crackers. For a tropical twist, I’ve added shredded coconut into the crust or topping.

Storage/Reheating

I store the pie in the refrigerator, covered, for up to 4 days. Since it’s no-bake, there’s no reheating needed. I like to let it sit at room temperature for about 10 minutes before slicing to make serving easier.

FAQs

Can I use store-bought graham cracker crust?

Yes, I’ve used a pre-made crust when I’m short on time. It works well, though I prefer the flavor and texture of a homemade version.

Do I need to toast the pecans first?

Toasting isn’t required, but I sometimes toast them lightly to enhance their flavor before adding them to the crust.

Can I make this ahead of time?

Definitely. I usually make it the day before and let it chill overnight. The flavors blend beautifully, and it slices cleanly when fully set.

What kind of chocolate pairs best with this crust?

I love using dark or semi-sweet chocolate for the filling—it balances the sweetness of the crust and pecans perfectly.

How can I keep the crust from falling apart?

I make sure to press the crust firmly into the pie dish and chill it thoroughly. Adding a bit more melted butter can also help it hold together better.

Conclusion

This No-Bake German Pecan Chocolate Pie is my go-to when I want a luxurious dessert without the hassle of baking. With its nutty, buttery crust and endless possibilities for fillings, it’s a versatile treat that fits any occasion—from casual family dinners to elegant holiday gatherings. Let me know if you’d like the full pie recipe with chocolate filling, and I’ll be happy to finish it!

Print