No-Bake German Chocolate Pie – Treat yourself to a delightful treat that doesn’t require any baking but still delivers a burst of exquisite flavors! Our No Bake German Chocolate Pie is a masterpiece combining a crust made with Oreo cookies, a smooth and velvety chocolate ganache filling, and a dreamy topping of German chocolate. In under 4 hours including chilling time you’ll have an impressive dessert that will make your taste buds dance with joy.
I can still vividly recall the first time I prepared this No Bake German Chocolate Pie for my family. It was a warm summer day. I had a craving for something sweet that wouldn’t involve turning on the oven. As I served the pie after dinner the excitement in my husband and child’s eyes was priceless. With each spoonful they took they relished in the combination of chocolate and coconut goodness. That’s when I knew I had discovered a recipe that would soon become a family favorite.
What makes this No-Bake German Chocolate Pie truly remarkable?
Indulge in our No Bake German Chocolate Pie. A delight of a dessert that has its unique appeal. Firstly its no-bake convenience makes it perfect for those warm days when you’re short on time. Secondly the rich chocolate ganache filling perfectly complements the sweet and nutty German chocolate topping to create a contrast of flavors. In the end, you have the freedom to personalize the Oreo cookie crust according to your preferences. This dessert gives you the opportunity to put your spin on a delightful masterpiece. Enjoy the simplicity of making it and relish the blend of flavors that make this pie truly remarkable.
What You Need To Make This No-Bake German Chocolate Pie Recipe?
For the Oreo Cookie Crust:
Oreo Cookies: You have the option to use Oreo cookies or try other variations, like Double Stuf or flavored Oreo cookies to give your crust a customized taste. One package of Oreo cookies should provide enough crumbs for the crust.
Unsalted Butter: Make sure to use Unsalted butter for the crust to maintain a balanced flavor. Melt the butter and thoroughly mix it with the crushed cookies until you achieve a cohesive crust.
For the Chocolate Ganache Filling:
Sweet Chocolate: For best results choose high-quality semi-sweet chocolate with a cacao content of around 50 to 60%. Finely chop the chocolate so it melts evenly when combined with cream.
Heavy Cream: Opt for heavy cream or whipping cream to create a velvety ganache. The cream’s fat content is crucial for achieving a smooth texture.
Unsalted Butter: Cut room-temperature butter into cubes for easy incorporation, into the ganache. To ensure a creamy texture this step is important.
German Chocolate Topping:
Packed Light Brown Sugar: The rich flavor of the topping relies, on the moisture and caramel-like qualities of packed brown sugar. Be sure to measure it with firmness to achieve the desired sweetness.
Half and Half: For a creamy texture use half and half which is an equal combination of milk and cream. It adds a creamy touch to the topping enhancing both its flavor and consistency compared to using milk.
Salted Butter: To achieve a perfect balance between sweet and savory notes in your German chocolate topping opt for salted butter. Make sure to cut it into pieces for melting.
Large Egg Yolks: Whisk the egg yolks gently so they blend smoothly with the cream. Tempering them before adding them to the topping will prevent any curdling.
Sweetened Shredded Coconut: To capture that chocolate taste sweetened shredded coconut is essential. Its delicate sweetness beautifully complements the richness of the chocolate ganache.
Vanilla Extract: Enhance both aroma and overall flavor by adding a teaspoon of vanilla extract to your chocolate topping.
Chopped Pecans: For an added crunch and nutty essence incorporate chopped pecans into your chocolate topping. Feel free to modify the number of pecans based on your preference.
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Steps To Make No-Bake German Chocolate Pie:
Step 1: To make the Oreo cookie crust, mix together the Oreo cookie crumbs and melted butter in a bowl. Make sure all the crumbs are coated. Press the mixture firmly into a 9″ pie plate forming a crust, on the sides and bottom. Put the crust in the freezer for 30 minutes to harden.
Step 2: For the chocolate ganache filling, take chopped sweet chocolate and place it in a large heatproof bowl. In a saucepan gently heat the cream until it reaches a low simmer over medium heat. Remove from heat. Pour the cream over the chopped chocolate. Allow it to sit for a minute so that the chocolate can melt. Use a whisk to blend them together until you have a silky ganache. Add cubed room-temperature butter to this mixture. Continue stirring until it completely melts.
Step 3: Now take out the chilled Oreo cookie crust from the freezer and pour in your prepared chocolate ganache filling. Use a spatula to smoothen out the top for a flawless finish. Place your pie in the refrigerator. Let it chill for at least 2 hours so that it sets perfectly.
Step 4: For German Chocolate Topping, combine sugar, half and half along, with butter in another small saucepan. Heat the mixture on medium heat stirring constantly to dissolve the sugar. Take the pan off the heat.
Step 5: In a bowl gently whisk the egg yolks. Add a little of the hot cream mixture to the yolks. Whisk it in to temper them. Then pour the yolk mixture into the pan while whisking continuously to ensure everything blends well.
Step 6: Continue cooking over heat for 2 to 3 minutes stirring constantly. The mixture will thicken beautifully during this time. Remove from heat. Stir in sweetened coconut and vanilla extract. Allow it to cool for 15 minutes.
Step 7: Retrieve the pie from the refrigerator. Lovingly spread the German Chocolate Topping over the smooth chocolate ganache filling. Sprinkle chopped pecans on top for added texture and flavor.
Step 8: Place the pie back in the refrigerator for 1 hour to let all those flavors come together perfectly. Once chilled cut slices of this delectable No Bake German Chocolate Pie and relish every heavenly mouthful.
Tip:
For a smooth and shiny ganache filling ensure that you finely chop the sweet chocolate into small consistent pieces. The smaller the chocolate chunks the faster they will melt when combined with the cream. This will result in a velvety and lump-free texture. Additionally when pouring the cream, over the chopped chocolate allow it to sit for a moment before stirring. This brief pause allows the chocolate to gently melt, reducing the chances of overheating and preserving the consistency of your ganache. By following this tip your No Bake German Chocolate Pie will become a masterpiece that amazes your guests with its delightful texture and flavor!
Frequently Asked Questions:
Can I make the Oreo cookie crust in advance?
Yes, you can definitely prepare the Oreo cookie crust in advance. It’s perfectly fine to make the crust in advance and keep it in the freezer until you’re ready to assemble the pie.
Is there a substitute for semi-sweet chocolate in the ganache filling?
If you’re looking for a less sweet option, bittersweet chocolate can be used as a substitute for semi-sweet in the ganache filling.
Can I use unsweetened shredded coconut for the German Chocolate Topping?
While it is possible to use unsweetened shredded coconut for the German Chocolate Topping please keep in mind that it will result in a less sweet topping. For that classic taste, its recommended to stick with sweetened coconut.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
No-Bake German Chocolate Pie
Ingredients
For the Oreo Cookie Crust:
- 1 package Oreo cookies crushed into crumbs (approximately 2 cups)
- 8 tbsp. unsalted butter melted
For the Chocolate Ganache Filling:
- 16 oz semi-sweet chocolate finely chopped
- 2 and 1/4 cups heavy cream
- 1/2 cup 1 stick unsalted butter, at room temperature, cut into cubes
For the German Chocolate Topping:
- 1/2 cup packed light brown sugar
- 1/2 cup half and half
- 2 oz salted butter cut into tiny pieces
- 2 large egg yolks
- 1 7 oz. bag sweetened shredded coconut
- 1 tsp vanilla extract
- 1/4 cup pecans chopped
Instructions
To make the Oreo cookie crust:
- Crush the Oreo cookies until they become crumbs ( 2 cups).
- Combine the butter with the cookie crumbs. Mix them thoroughly.
- Press the mixture evenly onto a 9" pie plate to create a layer, on both the sides and bottom of the plate.
- Place the crust in the freezer for 30 minutes to allow it to set.
For the Chocolate Ganache Filling:
- Finely chop 16 oz. of sweet chocolate.
- In a saucepan heat up cream until it simmers without boiling.
- Pour the cream over the chopped chocolate. Let it sit for one minute.
- Whisk together the chocolate and cream until they form a mixture.
- Add cubed butter at room temperature stirring until fully melted.
- Pour this ganache mixture into your chilled crust. Refrigerate for at least two hours.
For the German Chocolate Topping:
- In another saucepan combine light brown sugar, half and half and salted butter.
- Over medium heat bring this mixture to a boil while whisking constantly to dissolve all sugar particles effectively.
- In a bowl gently whisk egg yolks together before adding a small amount of hot cream mixture (tempering process). After cooking the yolks return them to the pan. Stir continuously for 2 to 3 minutes until the mixture becomes thick.
- Take the pan off the heat. Mix in the sweetened shredded coconut and vanilla extract.
- Allow the topping to cool for 15 minutes.
To assemble the pie:
- Remove the pie from the refrigerator. Spoon over the German Chocolate Topping onto the ganache filling.
- For an added crunch and flavor sprinkle chopped pecans on top.
- Put back the pie in the refrigerator for 1 hour before serving.
- Slice into portions the chilled No Bake German Chocolate Pie. Relish each delicious bite. Indulge in a combination of flavors and textures. Share this joy with loved ones!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
