A rich, indulgent no-bake German chocolate pie that layers a buttery Oreo cookie crust, silky chocolate ganache, and a gooey coconut-pecan topping. It’s the kind of dessert I turn to when I want something show-stopping but easy to make without turning on the oven.
Why You’ll Love This Recipe
I love this recipe because it’s entirely no-bake, which makes it perfect for warm days or when I don’t want to heat up the kitchen. The combination of deep chocolate, buttery crust, and the signature sweet coconut-pecan topping makes each bite a delight. It’s also great for making ahead—ideal for gatherings or special occasions.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Chocolate Cookie Crust:
1 package Oreo cookies, crushed into fine crumbs
8 tablespoons unsalted butter, melted
For the Chocolate Ganache Filling:
16 ounces semi-sweet or German’s sweet chocolate, finely chopped
2¼ cups heavy cream
½ cup (1 stick) unsalted butter, room temperature, cut into pieces
For the Coconut-Pecan Topping:
½ cup packed light brown sugar
½ cup half-and-half (or evaporated milk)
2 ounces salted butter, cut into small pieces
2 large egg yolks
7 oz bag sweetened shredded coconut
1 teaspoon vanilla extract
¼ cup pecans, chopped
directions
I start by making the Oreo cookie crust: I mix the crushed Oreos with melted butter until combined, then press the mixture into the bottom and sides of a 9-inch pie plate. I freeze the crust for 30 minutes to firm it up.
For the ganache, I place the chopped chocolate in a heatproof bowl. I warm the cream on the stove until it just begins to simmer, then pour it over the chocolate and let it sit for a minute before whisking until smooth. I stir in the butter until melted and fully incorporated.
I pour the ganache into the chilled crust and refrigerate it until set—this usually takes about 2 hours.
Next, I prepare the topping. In a saucepan, I whisk the brown sugar, half-and-half, and butter over medium heat until it comes to a boil and the sugar dissolves.
In a separate bowl, I whisk the egg yolks, then gradually temper them with a bit of the hot sugar mixture. I pour the yolks back into the pan, whisking constantly, and cook the mixture for 2–3 minutes until thickened.
I remove it from the heat, stir in the coconut and vanilla, and let it cool for 15 minutes.
I spread the cooled topping over the chilled ganache, then finish it with a sprinkle of chopped pecans.
The pie goes back into the fridge for at least 1 hour before slicing. For neat slices, I often freeze it for an hour first.
Servings and timing
This pie makes 1 (9-inch) dessert, which I usually cut into about 8 generous slices.
Prep Time: 30 minutes
Cook Time: 15 minutes
Chill Time: 3 hours
Total Time: 3 hours 45 minutes
Variations
When I want to tweak the flavor or accommodate different diets, I try a few of these:
I swap the pecans for walnuts or leave them out entirely for a nut-free version.
I use dark chocolate for a deeper flavor or milk chocolate for a sweeter bite.
I sometimes add a layer of salted caramel under the ganache for a twist.
For a gluten-free version, I use gluten-free chocolate sandwich cookies for the crust.
storage/reheating
I store the pie covered in the refrigerator for up to 3 days. For longer storage, I freeze slices individually and keep them in an airtight container for up to 2 months. When I want to serve a frozen slice, I let it thaw in the fridge for a few hours or overnight. I don’t reheat this pie—it’s best served chilled or just slightly softened from the fridge.
FAQs
How can I get clean slices from this no-bake pie?
I like to freeze the pie for about an hour before slicing. Then I use a sharp knife and press gently to reduce crumbling. Wiping the knife between slices also helps.
Can I make this pie in advance?
Yes, I often make it a day ahead. It actually slices better and holds up more cleanly after chilling overnight.
What kind of chocolate works best for the ganache?
I usually go with high-quality chocolate like Lindt 70% or German’s sweet chocolate. The better the chocolate, the smoother and richer the ganache turns out.
Can I skip the coconut or the pecans?
I can leave out the pecans for a nut-free version, and while the coconut is traditional, the topping still works if I reduce the amount or use toasted coconut flakes for a slightly different texture.
Is there a substitute for half-and-half in the topping?
Yes, I’ve used evaporated milk with great results. It gives the same creamy texture and blends easily with the sugar and butter.
Conclusion
This no-bake German chocolate pie is my go-to dessert when I want something decadent without much fuss. With its rich chocolate center and irresistible coconut-pecan topping, it never fails to impress. Whether I’m serving guests or just treating myself, this pie is always a hit—and I love that I don’t need to turn on the oven to enjoy it.
A rich, no‑bake German chocolate pie featuring a chocolate cookie crust, fudgy chocolate ganache filling, and a gooey coconut‑pecan topping.
Ingredients
For the Chocolate Cookie Crust:
1 (package) Oreo cookies, crushed into fine crumbs
8 tablespoons unsalted butter, melted
For the Chocolate Ganache Filling:
16 ounces semi‑sweet or German’s sweet chocolate, finely chopped
2¼ cups heavy cream
½ cup (1 stick) unsalted butter, room temperature, cut into pieces
For the Coconut‑Pecan Topping:
½ cup packed light brown sugar
½ cup half‑and‑half (or evaporated milk in some variations)
2 ounces salted butter, cut into small pieces
2 large egg yolks
7 oz bag sweetened shredded coconut
1 teaspoon vanilla extract
¼ cup pecans, chopped
Instructions
**Make the Oreo Cookie Crust**: In a bowl, mix the crushed Oreos with melted butter until fully combined. Press this mixture firmly into the bottom and up the sides of a 9‑inch pie plate. Freeze the crust for 30 minutes.
**Prepare the Chocolate Ganache Filling**: Place the chopped chocolate into a heat‑proof bowl. Heat the heavy cream in a saucepan over medium heat until it just starts to simmer—do not let it boil. Pour the hot cream over the chopped chocolate; let sit for 1 minute, then whisk until smooth. Add the cubed room‑temperature butter and stir until fully melted and incorporated.
Pour the ganache into the chilled crust. Refrigerate until set—at least 2 hours.
**Make the Coconut‑Pecan Topping**: In a small saucepan, whisk together brown sugar, half‑and‑half, and salted butter. Bring to a boil over medium heat, whisking frequently to dissolve the sugar. Remove from heat.
In a separate bowl, whisk the egg yolks. Gradually temper the yolks by whisking in a little of the hot sugar mixture, then pour the tempered yolks back into the saucepan, whisking constantly. Return to medium heat and cook for 2–3 minutes, stirring constantly, until thickened.
Remove from heat, stir in coconut and vanilla, and allow to cool for 15 minutes.
Spread the cooled topping over the chilled chocolate layer, then sprinkle with chopped pecans.
Refrigerate for at least 1 hour before slicing and serving. Optionally, freeze for an hour before serving for cleaner slices; the pie can be stored in the fridge for up to 3 days or frozen up to 2 months.
Notes
Use high‑quality chocolate (e.g., Lindt 70%) for best flavor and meltability.
Freezing the crust helps it stay firm when the filling is added.
If allergic to nuts, you can omit the pecans.
To get clean slices, freeze the pie for an hour before cutting.
Press your knife gently when slicing to reduce crust crumbling.
