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No-Bake German Chocolate Pie Recipe

No-Bake German Chocolate Pie Recipe
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★★★★★

5.1 from 30 reviews

This No-Bake German Chocolate Pie combines a crunchy Oreo cookie crust with a rich and creamy chocolate ganache filling and a luscious coconut-pecan topping. It’s an indulgent dessert that comes together quickly without turning on the oven, perfect for chocolate lovers looking for a decadent treat with a classic German chocolate twist.

Ingredients

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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. Make the Oreo Cookie Crust: In a large bowl, combine the crushed Oreo cookie crumbs with the melted unsalted butter. Mix thoroughly until all crumbs are evenly coated. Press this mixture firmly into the bottom and up the sides of a 9-inch pie plate to form the crust. Place the crust in the freezer for 30 minutes to set.
  2. Prepare the Chocolate Ganache Filling: Place the finely chopped semi-sweet chocolate in a large heatproof bowl and set aside. In a small saucepan over medium heat, bring the heavy cream to a low simmer, then remove from heat. Pour the hot cream over the chopped chocolate and let it sit for one minute. Whisk the mixture gently until the chocolate melts fully and the ganache is smooth and glossy—this should take about 2 minutes. Add the room temperature unsalted butter cubes and stir with a spatula until completely melted and incorporated.
  3. Assemble and Chill the Ganache Layer: Pour the chocolate ganache into the prepared chilled Oreo crust. Smooth the top with a spatula and refrigerate for at least 2 hours to allow the filling to set firmly.
  4. Prepare the German Chocolate Topping: In a small saucepan over medium heat, combine the light brown sugar, half and half, and salted butter pieces. Bring the mixture to a boil while whisking constantly to dissolve the sugar completely. Remove from heat. In a small bowl, whisk the egg yolks. Temper the yolks by gradually whisking in a small amount of the hot sugar mixture to prevent curdling. Then, pour the tempered egg yolks back into the saucepan with the remaining sugar mixture, whisking constantly.
  5. Cook the Topping Mixture: Return the saucepan to medium heat and cook the egg mixture for 2 to 3 minutes, stirring constantly until it thickens slightly. Remove from heat, then stir in the shredded coconut and vanilla extract. Let the topping cool for 15 minutes at room temperature until thickened but still spreadable.
  6. Top the Pie: Remove the pie from the refrigerator and spoon the cooled German chocolate topping evenly over the chocolate ganache layer. Sprinkle the chopped pecans on top for a crunchy finish.
  7. Final Chill: Refrigerate the assembled pie for at least 1 hour before slicing. This ensures the topping sets well for clean slices. Serve chilled and enjoy this rich, no-bake delight.

Notes

  • The Oreo crust can be made ahead of time and frozen to save time on assembly day.
  • If you prefer a less sweet topping, you can reduce the brown sugar slightly.
  • Use good quality semi-sweet chocolate for the ganache to ensure a rich, smooth filling.
  • Tempering the egg yolks is crucial to avoid scrambling them during topping preparation.
  • For a nut-free option, omit the pecans or substitute with toasted coconut flakes.
  • Store leftovers covered in the refrigerator for up to 3 days.

Nutrition

Keywords: German Chocolate Pie, No-Bake Pie, Oreo Crust, Chocolate Ganache, Coconut Pecan Topping, Easy Dessert

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