Description
This No-Bake German Chocolate Pie features a rich Oreo cookie crust filled with silky chocolate ganache and topped with a luscious German chocolate topping made from brown sugar, butter, coconut, and pecans. Easy to prepare without any baking, it’s a perfect indulgent dessert for chocolate lovers, chilling to set beautifully before serving.
Ingredients
Scale
For the Oreo Cookie Crust
- 1 package Oreo cookies, crushed into crumbs
- 8 tablespoons unsalted butter, melted
For the 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
For the 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
- Prepare the Oreo Cookie Crust: In a large bowl, combine the crushed Oreo cookie crumbs with the melted unsalted butter. Mix thoroughly until the crumbs are evenly coated with the butter. Press this mixture firmly into a 9-inch pie plate, covering the bottom and pressing up the sides. Freeze the crust for 30 minutes to set.
- Make the Chocolate Ganache Filling: Place the finely chopped semi-sweet chocolate in a large heatproof bowl. In a small saucepan over medium heat, bring the heavy cream just to a low simmer, then remove from heat immediately. Pour the warm cream over the chopped chocolate and let it sit for about 1 minute. Whisk together gently for about 2 minutes until the chocolate is completely melted and combined with the cream. Add the room temperature unsalted butter cubes and stir with a spatula until fully melted and smooth.
- Assemble and Chill the Pie: Pour the chocolate ganache filling into the chilled Oreo crust. Place the pie in the refrigerator and chill for at least 2 hours, allowing it to set firmly.
- Prepare the German Chocolate Topping: In a small saucepan, combine the light brown sugar, half and half, and salted butter. Heat the mixture over medium heat, whisking constantly until it comes to a boil and the sugar dissolves. Remove from heat.
- Tempering the Egg Yolks: In a small bowl, lightly beat the two large egg yolks. Slowly whisk a small amount of the hot cream mixture into the yolks to temper them, then gradually pour the tempered yolk mixture back into the saucepan with the remaining cream mixture, whisking constantly.
- Cook the Topping: Return the saucepan to medium heat and cook for 2 to 3 minutes, stirring constantly. The mixture will thicken as it cooks. Remove from heat once thickened.
- Add Coconut and Vanilla: Stir in the shredded coconut and vanilla extract into the warm topping mixture. Allow it to cool for 15 minutes at room temperature.
- Finish the Pie: Remove the pie from the refrigerator. Spoon the cooled German chocolate topping evenly over the set chocolate ganache filling. Sprinkle the chopped pecans over the top.
- Final Chill and Serve: Refrigerate the pie for at least 1 hour before slicing to allow the topping to set. Slice and serve chilled for best flavor and texture.
Notes
- The Oreo cookie crust should be pressed firmly for a sturdy base that holds the filling well.
- Tempering the egg yolks is crucial to avoid scrambling when adding the hot mixture.
- For best results, chill the pie overnight if possible to allow flavors to meld perfectly.
- You can substitute dark chocolate for semi-sweet chocolate for a richer taste.
- Store leftover pie covered in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: German-American
