Description
A rich and decadent no-bake pie featuring a chocolate cookie crust, creamy chocolate filling, and a sweet coconut-pecan topping inspired by classic German chocolate cake.
Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 1/3 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 8 oz semi-sweet chocolate, melted and cooled
- 1 tsp vanilla extract
- 8 oz whipped topping, thawed
- 1 cup evaporated milk
- 3 large egg yolks
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter
- 1 tsp vanilla extract (for topping)
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- In a bowl, combine chocolate cookie crumbs and melted butter. Press firmly into the bottom and sides of a 9-inch pie pan. Chill while preparing filling.
- In a large mixing bowl, beat cream cheese and powdered sugar until smooth. Mix in melted chocolate and vanilla extract.
- Fold in whipped topping until fully incorporated. Spread evenly into the prepared crust. Chill in the refrigerator.
- For the coconut-pecan topping: In a saucepan, whisk together evaporated milk, egg yolks, granulated sugar, and butter over medium heat. Cook, stirring constantly, until thickened (about 10-12 minutes).
- Remove from heat, stir in vanilla, coconut, and pecans. Let cool to room temperature.
- Spread the cooled topping over the chilled chocolate filling.
- Refrigerate the pie for at least 4 hours or overnight before serving.
Notes
- For a firmer crust, chill it for 30 minutes before adding the filling.
- You can substitute dark chocolate for a richer flavor.
- Make sure topping is cooled before adding to prevent melting the filling.
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 45g
- Sodium: 220mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 115mg
