No-Bake German Chocolate Pie
User Reviews
4.9
No-Bake German Chocolate Pie
Description
The No-Bake German Chocolate Pie starts with a crust pressed from crushed Oreo cookies and butter, chilled to hold its shape. The silky filling is a ganache made by pouring warm cream over chopped semi-sweet chocolate, then incorporating butter for a rich texture. After chilling to set the ganache, the topping is prepared from a caramel-like mix of brown sugar, half and half, butter, and egg yolks, combined with shredded coconut and pecans for sweetness and crunch. The pie is finished chilled, allowing layers to meld into a indulgent, no-bake dessert.
This dessert serves well chilled, making it a refreshing choice for warmer days or when a quick chocolate pie is desired without baking. The Oreo crust adds a sturdy base that complements the smooth ganache and textured topping. It pairs nicely with coffee or a light milk-based beverage.
Ingredients
For the Oreo Cookie Crust:
- Oreo cookies package, crushed into crumbs
- 8 tablespoons unsalted butter melted
For the Chocolate Ganache Filling:
- 16 ounces semi-sweet chocolate finely chopped
- 2 heavy cream 1/4 cup
- 1/2 cup unsalted butter 1 stick, at room temperature, cut into cubes
For the German Chocolate Topping:
- 1/2 cup light brown sugar packed
- 1/2 cup half and half
- 2 ounces butter salted, cut into tiny pieces
- 2 egg large yolks
- shredded coconut 7 oz bag, sweetened
- 1 teaspoon vanilla extract
- 1/4 cup pecans chopped
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.
User Reviews
Overall Rating
4.9
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