Description
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.
Nutrition
- Serving Size: 1 slice (1/8 pie)
