No-Bake German Chocolate Pecan Pie
Ingredients
For the Pie:
- 1 9-inch pre-made graham cracker crust
- 1 5.9-ounce box instant chocolate pudding mix
- 1-¾ cups cold milk
- 1 cup Cool Whip, thawed
For the Coconut-Pecan Topping:
- ½ cup evaporated milk
- ½ cup granulated sugar
- ¼ cup unsalted butter
- 1 large egg yolk
- ½ tsp. vanilla extract
- ⅔ cup sweetened shredded coconut
- ½ cup pecans, chopped
Instructions
To prepare the pie:
- In a medium bowl, whick the pudding mix and the cold milk; combine thoroughly.
- Fold in the Cool Whip.
- Pour the mixture into the prepared pie crust.
- Place in the refrigerator for two hours to thicken.
To prepare the coconut-pecan topping:
- In a saucepan, over heat, combine evaporated milk, granulated sugar, butter and egg yolk.
- Cook, constantly stirring, until thickened and gently boiling; about 1 minute.
- Remove from heat and stir in vanilla, coconut and pecans.
- Remove from the heat and allow the to topping cool.
Assemble and serve:
- Once the topping has cooled, reomve the pie from the refrigerator and spread the cooled topping over the chocolate filling.
- Return the pie to the refrigerator and allow the pie to set before serving.