No-Bake German Chocolate Pie (Print Version)
# Ingredients:
→ Oreo Cookie Crust
01 -
1 package Oreo cookies, crushed into crumbs
02 -
8 tablespoons unsalted butter, melted
→ Chocolate Ganache Filling
03 -
16 ounces semi-sweet chocolate, finely chopped
04 -
2 and 1/4 cups heavy cream
05 -
1/2 cup unsalted butter, room temperature, cut into cubes
→ German Chocolate Topping
06 -
1/2 cup packed light brown sugar
07 -
1/2 cup half and half
08 -
2 ounces salted butter, cut into small pieces
09 -
2 large egg yolks
10 -
7 ounces sweetened shredded coconut
11 -
1 teaspoon vanilla extract
12 -
1/4 cup pecans, chopped
# Instructions:
01 -
Combine Oreo cookie crumbs and melted butter in a large bowl until well mixed. Press the mixture into a 9-inch pie plate, covering the base and sides evenly. Freeze the crust for 30 minutes.
02 -
Place finely chopped chocolate in a large heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it reaches a low simmer, then immediately remove from heat. Pour the warm cream over the chocolate and let sit for 1 minute. Whisk the mixture until fully combined and smooth. Stir in the room-temperature butter with a spatula until melted. Pour the ganache into the chilled crust and refrigerate for at least 2 hours to set.
03 -
In a small saucepan over medium heat, combine light brown sugar, half and half, and salted butter. Bring the mixture to a boil, whisking constantly until the sugar dissolves. In a separate bowl, whisk a small amount of the hot mixture into the egg yolks to temper them, then return the egg mixture to the saucepan. Cook for 2-3 minutes over medium heat, stirring constantly, until the mixture thickens. Remove from heat and stir in shredded coconut and vanilla extract. Let cool for 15 minutes.
04 -
Spread the prepared German chocolate topping over the chilled ganache layer. Sprinkle chopped pecans on top. Refrigerate the pie for at least 1 hour before slicing and serving.