A silky chocolate filling layered with coconut-pecan goodness, all inside a buttery cookie crust — and zero baking required!
Ingredients
For the Crust
- 1 ½ cups crushed chocolate graham crackers or Oreos
- 6 tbsp melted butter
For the Chocolate Filling
- 1 (4 oz) bar German chocolate, melted
- 1 cup semi-sweet chocolate chips, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla
- 1 tub (8 oz) Cool Whip or whipped topping
For the Coconut-Pecan Topping
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- ½ cup caramel sauce (store-bought or homemade)
Instructions
1. Make the Crust
- Combine crushed cookies with melted butter.
- Press firmly into a 9-inch pie dish.
- Refrigerate while making the filling.
2. Prepare the Chocolate Filling
- Melt the German chocolate + chocolate chips together (microwave in 20-second intervals).
- In a bowl, beat the cream cheese until smooth.
- Add powdered sugar + vanilla and beat again.
- Add the melted chocolate mixture and blend until creamy.
- Fold in the Cool Whip gently to keep it light and fluffy.
- Pour into the chilled crust.
3. Make the Coconut–Pecan Topping
- In a bowl, mix:
- Shredded coconut
- Chopped pecans
- Caramel sauce
- Spoon evenly over the chocolate layer.
4. Chill
- Refrigerate for at least 4 hours, or overnight for the best texture.
Serving Tips
- Drizzle with extra caramel before serving
- Top with whipped cream
- Add chocolate curls or pecan halves for decoration
