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No-Bake German Chocolate Pie Recipe

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3.9 from 2 reviews

This No-Bake German Chocolate Pie features a rich and creamy chocolate ganache filling set in a crunchy Oreo cookie crust, topped with a luscious coconut pecan German chocolate topping. Perfect for chocolate lovers looking for an easy, impressive dessert without baking.

Ingredients

Oreo Cookie Crust

  • 1 package Oreo cookies, crushed into crumbs
  • 8 tablespoons unsalted butter, melted

Chocolate Ganache Filling

  • 16 ounces semi-sweet chocolate, finely chopped
  • 2 and 1/4 cups heavy cream
  • 1/2 cup (1 stick) unsalted butter, at room temperature, cut into cubes

German Chocolate Topping

  • 1/2 cup packed light brown sugar
  • 1/2 cup half and half
  • 2 ounces salted butter, cut into tiny pieces
  • 2 large egg yolks
  • 1 (7 oz) bag sweetened shredded coconut
  • 1 teaspoon vanilla extract
  • 1/4 cup pecans, chopped

Instructions

  1. Prepare Oreo Cookie Crust: In a large bowl, combine the crushed Oreo cookie crumbs with melted butter, mixing well to combine. Press the mixture evenly into a 9" pie plate, pressing firmly in the middle and up the sides. Place the crust in the freezer for 30 minutes to set.
  2. Make Chocolate Ganache Filling: Place the finely chopped semi-sweet chocolate into a large heatproof bowl and set aside. In a small saucepan over medium heat, warm the heavy cream until it reaches a low simmer, then immediately remove from heat. Pour the hot cream over the chopped chocolate and let sit for 1 minute to melt. Whisk the mixture gently for about 2 minutes until the chocolate and cream are fully combined and smooth. Add the room temperature unsalted butter cubes and stir with a spatula until completely melted and incorporated.
  3. Assemble Pie with Ganache: Pour the smooth chocolate ganache into the chilled Oreo crust. Place the pie in the refrigerator and chill for at least 2 hours to set the filling properly.
  4. Prepare German Chocolate Topping: In a small saucepan, combine light brown sugar, half and half, and salted butter. Place over medium heat and bring to a boil, whisking constantly to dissolve the sugar fully. Remove from heat once boiling.
  5. Temper and Cook Egg Yolks: In a small bowl, lightly beat the egg yolks. Slowly whisk a small amount of the hot cream mixture into the yolks to temper them and prevent scrambling. Pour the tempered yolks back into the saucepan with the remaining cream mixture, whisking constantly.
  6. Thicken the Topping: Return the saucepan to medium heat and cook the mixture for 2-3 minutes, stirring constantly until it thickens slightly. Remove from heat, then stir in shredded coconut and vanilla extract. Allow the topping to cool for 15 minutes.
  7. Finish Pie Assembly: Remove the pie from the refrigerator. Spoon the cooled German chocolate topping evenly over the chocolate ganache filling. Sprinkle the chopped pecans on top of the coconut topping.
  8. Final Chill and Serve: Refrigerate the fully assembled pie for at least 1 hour before slicing and serving to allow the topping to set and flavors to meld.

Notes

  • Be sure to temper the egg yolks carefully to avoid curdling.
  • Finely chopping the chocolate helps it melt evenly for the ganache.
  • Freezing the crust helps it hold its shape better when filling is added.
  • Use freshly shredded coconut or high-quality packaged for best flavor and texture.
  • Refrigeration time is crucial for setting both the ganache and topping layers.

Find it online: https://dishcooks.com/no-bake-german-chocolate-pie-recipe/