Description
This No-Bake German Chocolate Pie is a luscious, creamy dessert featuring a chocolate cookie crumb crust filled with a rich cream cheese and coconut mixture. Topped with a smooth chocolate ganache, toasted coconut, and crunchy pecans, this pie is perfect for those who want a delectable treat without turning on the oven. It requires minimal effort and chilling time to set, making it an ideal dessert for warm days or when you want an impressive pie quickly.
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
- 3/4 cup chopped pecans
- 1 cup heavy cream, divided (1 cup for whipping filling, 1/2 cup for ganache)
Ganache and Topping
- 1 cup semi sweet chocolate chips
- 1/4 cup toasted coconut
- 1/4 cup chopped pecans
Instructions
- Prepare the Crust: In a bowl, combine 2 cups of chocolate cookie crumbs with 1/2 cup melted unsalted butter. Mix until the crumbs are evenly coated. Press this mixture firmly into a 9-inch pie pan to form an even crust. Place in the refrigerator and chill for 30 minutes to set.
- Whip Heavy Cream: In a chilled bowl, whip 1 cup of heavy cream until stiff peaks form. This will be folded into the filling to create a light and fluffy texture. Set the whipped cream aside.
- Make Cream Cheese Mixture: Beat 16 ounces of softened cream cheese with 1/2 cup granulated sugar until smooth and creamy. Add 1 teaspoon vanilla extract for flavor and mix well.
- Add Coconut and Pecans: Fold 1 cup of sweetened shredded coconut and 3/4 cup chopped pecans into the cream cheese mixture, incorporating them evenly throughout.
- Combine with Whipped Cream: Gently fold the previously whipped heavy cream into the cream cheese, coconut, and pecan mixture until fully combined and smooth.
- Fill the Crust and Chill: Spread the prepared filling into the chilled crust. Cover and refrigerate for at least 4 hours, or until the pie is fully set and firm.
- Prepare Chocolate Ganache: Heat the remaining 1/2 cup heavy cream in a small saucepan or microwave until steaming but not boiling. Pour the hot cream over 1 cup semi sweet chocolate chips in a bowl. Let it sit for 2 minutes to soften the chocolate, then stir until the mixture becomes smooth and glossy.
- Top the Pie: Spread the chocolate ganache evenly over the set pie filling.
- Add Final Toppings and Chill: Sprinkle the remaining 1/4 cup chopped pecans and 1/4 cup toasted coconut over the ganache layer. Return the pie to the refrigerator and chill for an additional 30 minutes before slicing and serving.
Notes
- Make sure the cream cheese is softened to room temperature for easier mixing and a smoother texture.
- Use a chilled bowl when whipping heavy cream to help it whip faster and better.
- Press the crust firmly to avoid it crumbling when slicing the pie.
- To toast coconut, spread it on a baking sheet and bake at 350°F (175°C) for about 5 minutes, stirring occasionally, until golden brown.
- For a dairy-free or vegan version, substitute cream cheese and heavy cream with plant-based alternatives, and use vegan chocolate chips.
- Allow the pie ample chilling time for best texture and flavor development.
- Prep Time: 30 minutes
- Cook Time: 5 minutes (toasting coconut and heating ganache cream)
- Category: Dessert
- Method: No-Cook
- Cuisine: American
