If you like German Chocolate Cake, you’ll LOVE this No-Bake German Chocolate Pie Recipe! Featuring a chocolate cookie crust, decadent chocolate filling, and coconut pecan topping, this sinfully sweet pie is always a hit! Perfect for those days it’s too hot to bake!
Last week I asked you all on Instagram what kinds of recipes you wanted to see more of this Summer and the response for no-bake desserts was (delightfully) overwhelming! You told me you wanted easy recipes, too. And of course, more chocolate recipes couldn’t hurt.
Your responses were music to my ears! Thank you, thank you. And to thank you even more, here’s a slice of easy, chocolatey, no-bake German chocolate pie!
The crust is made with crushed Oreo cookies mixed with melted butter, providing a deliciously chocolaty base that perfectly complements the rich filling. The pie comes together easily without the need for baking, making it a convenient and impressive dessert for any occasion.
With its velvety smooth texture, rich chocolate flavor, and delectable German chocolate topping, this No-Bake German Chocolate Pie is a true delight that will satisfy all chocolate lovers’ cravings.
Ingredients:
For the Oreo Cookie Crust:
1 package (14.3 ounces) Oreo cookies, finely crushed
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 small pieces
2 large egg yolks
7 ounces sweetened shredded coconut (1 bag)
1 teaspoon vanilla extract
1/4 cup chopped pecans
Instructions:
For the Oreo Cookie Crust:
In a large bowl, combine the crushed Oreo cookie crumbs and melted butter. Mix well until the crumbs are evenly coated with the butter.
Press the mixture into a 9-inch pie plate, pressing it evenly on the bottom and up the sides to create the crust.
Place the crust in the freezer for 30 minutes to set.
For the Chocolate Ganache Filling:
Place the finely chopped chocolate in a large heatproof bowl and set aside.
In a small saucepan, heat the heavy cream over medium heat until it reaches a low simmer. Remove from heat.
Pour the warm cream over the chopped chocolate and let it sit for 1 minute to allow the chocolate to melt. Whisk the mixture until the chocolate and cream are completely combined and smooth, for about 2 minutes.
Add the cubed butter to the chocolate mixture and stir until the butter is fully melted and incorporated.
Pour the chocolate ganache filling into the chilled Oreo crust, spreading it evenly.
Place the pie in the refrigerator to chill for at least 2 hours, allowing the ganache to set.
For the German Chocolate Topping:
In a small saucepan, combine the brown sugar, half and half, and salted butter. Bring the mixture to a boil over medium heat, stirring constantly to dissolve the sugar. Remove from heat.
In a small bowl, whisk the egg yolks. Gradually whisk a small amount of the hot cream mixture into the egg yolks to temper them. Then, pour the egg mixture back into the saucepan, whisking constantly.
Return the saucepan to medium heat and cook for 2-3 minutes, stirring constantly until the mixture thickens. Remove from heat.
Stir in the sweetened shredded coconut and vanilla extract. Allow the mixture to cool for 15 minutes.
Remove the pie from the refrigerator and spoon the cooled German chocolate topping over the chocolate ganache filling.
Spread it evenly across the top.
Sprinkle the chopped pecans over the German chocolate topping.
Return the pie to the refrigerator and refrigerate for at least 1 hour to allow the flavors to meld and the pie to set.
Slice the No-Bake German Chocolate Pie into servings and savor the creamy, chocolaty goodness.