Description
This No-Bake German Chocolate Pie combines a rich chocolate cookie crust with a creamy coconut and pecan filling, topped with a smooth chocolate ganache and toasted coconut. Perfect for chocolate lovers looking for a decadent, easy-to-make dessert that requires no baking.
Ingredients
Scale
Crust
- 2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans, divided
- 1 1/2 cups heavy cream, divided
Ganache and Topping
- 1 cup semi sweet chocolate chips
- 1/4 cup toasted coconut
- 1/4 cup chopped pecans (remaining)
Instructions
- Prepare the Crust: In a bowl, combine 2 cups chocolate cookie crumbs with 1/2 cup melted butter. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Refrigerate for 30 minutes to set the crust.
- Whip Heavy Cream: In a chilled bowl, whip 1 cup of heavy cream until stiff peaks form. Set aside to use in the filling.
- Make the Filling Base: Beat 16 ounces of softened cream cheese with 1/2 cup granulated sugar until smooth and creamy. Blend in 1 teaspoon vanilla extract thoroughly.
- Add Coconut and Pecans: Fold in 1 cup of sweetened shredded coconut and 3/4 cup of chopped pecans to the cream cheese mixture gently until combined.
- Fold in Whipped Cream: Gently fold the whipped heavy cream into the cream cheese mixture until fully combined, maintaining the light and airy texture.
- Assemble and Chill: Spread the filling evenly into the chilled chocolate cookie crust. Refrigerate for at least 4 hours or until the filling is fully set.
- Prepare the Ganache: Heat the remaining 1/2 cup of heavy cream until steaming (but not boiling). Pour over 1 cup semi-sweet chocolate chips and let sit for 2 minutes, then stir until smooth and glossy.
- Top the Pie: Spread the chocolate ganache evenly over the set filling.
- Add Final Toppings and Chill: Sprinkle the remaining 1/4 cup chopped pecans and 1/4 cup toasted coconut evenly over the ganache layer. Chill the pie for an additional 30 minutes before slicing and serving.
Notes
- For best results, chill all bowls prior to whipping heavy cream to help achieve stiff peaks more easily.
- If you prefer a less sweet pie, reduce the granulated sugar in the filling to 1/3 cup.
- Ensure the cream cheese is softened to room temperature to avoid lumps in the filling.
- Use toasted coconut for the topping to add extra flavor and texture contrast.
- This pie is best served chilled and should be stored in the refrigerator.
- The pie can be made up to a day in advance, making it a convenient option for gatherings.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
