No-Bake German Chocolate Pie

Name: No-Bake German Chocolate Pie
Prep time: 30 min
Cook time: 15 min
Total time: 3 h 45 min
Yield: 1 Pie (9")
Ingredients: (1) package Oreo cookies, crushed into crumbs (see post for more info on this); 8 tablespoons unsalted butter, melted; 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; 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

User Reviews

4.9

69 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Additional Time
3 hrs
Total Time
3 hrs 45 mins
Servings
1 Pie (9")
Course
Dessert
Cuisine
American

No-Bake German Chocolate Pie

Iris Warren

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An easy and indulgent recipe for No-Bake German Chocolate Pie.

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Ingredients

Servings

For the Oreo Cookie Crust:

(1) package Oreo cookies, crushed into crumbs (see post for more info on this)
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

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Instructions

For the Oreo Cookie Crust:

In a large bowl combine Oreo cookie crumbs and melted butter, mix well to combine. Press the crust into a 9" pie plate, pressing it in the middle and up the sides. Place crust in the freezer for 30 minutes.

For the Chocolate Ganache Filling:

Add chopped chocolate to a large heatproof bowl; set aside.
In a small saucepan over medium-heat, bring the cream to a low simmer then remove from hear. Pour the warm cream on top of the chopped chocolate and set aside for 1 minute. Using a whisk, stir the chocolate and cream together, whisking until the the melted chocolate and cream are completely combined; about 2 minutes.
Add in the butter and use a spatula to stir until the butter is completely melted.
Pour into chilled crust and place in the refrigerator to chill for least 2 hours.

For the German Chocolate Topping:

In a small saucepan, combine brown sugar, half and half and butter. Bring to a boil over medium heat, whisking constantly to dissolve sugar. Remove from heat.
Place egg yolks in a small bowl, whisk a small amount of hot cream mixture into the yolks to temper the mixture, then return everything to the pan, whisking constantly.
Cook 2-3 minutes over medium heat, stirring constantly; the mixture will thicken during this time. Remove from heat. Stir in coconut and vanilla; cool 15 minutes.
Remove pie from the refrigerator and spoon the mixture over chocolate filling, then sprinkle with pecans.
Refrigerate for at least 1 hour before cutting into slices and serving.