No-Bake German Chocolate Pie: Oreo cookie crust, luscious chocolate ganache, and a sweet coconut-pecan topping. Easy, decadent, and irresistible!
You know those moments when you need dessert, like right now, but the idea of turning on the oven feels like climbing Mount Everest? That’s exactly how this No-Bake German Chocolate Pie came into my life. It was one of those brutally hot summer days when even thinking about baking made me sweat.
Remember it later!
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!
I remember standing in my kitchen, eyeing a bag of Oreos and wondering if I could turn them into something magical. Cue a little digging through the pantry: chocolate? Check. Coconut? Yes, please. Pecans? Jackpot. Before I knew it, this pie started coming together, and let me tell you—my family’s jaws hit the floor when I brought it to the table.
The best part? It’s one of those desserts that looks like you worked way harder than you did. My kids thought I’d bought it from a fancy bakery, and my husband kept sneaking bites when he thought I wasn’t looking. It’s now our go-to for birthdays, holidays, or honestly, any day that calls for a little extra sweetness.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This No-Bake German Chocolate Pie Recipe?
- No Oven Drama: Who has time for baking when you can whip this up without breaking a sweat?
- Perfect Layers: Crunchy Oreo crust, creamy chocolate ganache, and that dreamy coconut-pecan topping—it’s like a hug in dessert form.
- Foolproof: You don’t need any fancy skills or gadgets. If you can stir, you can make this pie.
- Crowd Pleaser: Bring this to a party, and watch it vanish in minutes.
- Make-Ahead Magic: Prep it the night before and let the flavors shine the next day.
Ingredient Notes:
Let’s talk about the MVPs that make this pie so special:
- Oreo Cookies: These create the ultimate no-bake crust. Leave the cream filling in—it adds a little extra sweetness.
- Semi-Sweet Chocolate: The star of the ganache. Go for the good stuff; you’ll taste the difference.
- Heavy Cream: It makes the ganache impossibly smooth and luxurious.
- Coconut and Pecans: These two bring the classic German chocolate vibe—sweet, nutty, and just the right amount of chewiness.
- Brown Sugar and Half-and-Half: The base of the coconut-pecan topping, adding a rich caramel-like flavor.
- Egg Yolks: They thicken the topping beautifully, giving it that custardy texture.
How To Make No-Bake German Chocolate Pie?
Making this pie is so easy, you’ll feel like a dessert wizard. Let’s dive in:
Step 1. Make the Crust
Start by crushing the Oreos into fine crumbs. If you don’t have a food processor, a zip-top bag and rolling pin work just fine (and double as stress relief). Mix the crumbs with melted butter until it looks like wet sand. Press the mixture into a 9-inch pie dish, making sure to cover the bottom and sides evenly. Pop it in the freezer for 30 minutes to set.
Step 2. Create the Ganache
Chop the chocolate into small pieces and place them in a heatproof bowl. Heat the cream in a saucepan until it’s just about to simmer (don’t let it boil), then pour it over the chocolate. Let it sit for a minute, then whisk until smooth. Stir in the butter until fully melted and glossy. Pour this dreamy mixture into your chilled crust and refrigerate for at least 2 hours.
Step 3. Whip Up the Topping
In a saucepan, combine brown sugar, half-and-half, and butter. Cook over medium heat, stirring constantly, until the sugar dissolves. Temper the egg yolks by whisking in a small amount of the hot mixture, then add the yolks back into the saucepan. Cook for another 2-3 minutes until it thickens. Remove from heat and stir in the coconut, pecans, and vanilla. Let it cool for about 15 minutes.
Step 4. Assemble the Pie
Spread the coconut-pecan topping over the ganache layer, smoothing it out with a spatula. Sprinkle a few extra chopped pecans on top for flair. Refrigerate for at least 1 hour to let everything set beautifully.
Step 5. Slice and Serve
Grab a sharp knife, cut a generous slice, and get ready for dessert bliss. Each bite is a perfect balance of creamy, crunchy, and sweet.
Want To Save This Recipe?
Storage Options:
- Refrigerator: Store the pie in an airtight container for up to 5 days. It tastes best when chilled.
- Freezer: Want to save some for later? Wrap individual slices in plastic wrap and freeze for up to 2 months. Let them thaw in the fridge overnight before serving.
Variations and Substitutions:
Feel like experimenting? Here are some fun twists:
- Switch the Crust: Try graham crackers or chocolate wafers for a different flavor.
- Nut-Free Option: Skip the pecans and double the coconut in the topping.
- Add a Kick: Stir a pinch of cayenne or cinnamon into the ganache for an extra layer of flavor.
- Dairy-Free Version: Use coconut cream and vegan butter for the ganache and topping.
- Extra Indulgent: Drizzle melted dark chocolate over the finished pie for a bakery-worthy look.
What to Serve with No-Bake German Chocolate Pie?
This pie is a showstopper on its own, but here’s how to take it up a notch:
- Fresh Berries: Strawberries or raspberries add a bright, tart contrast.
- Whipped Cream: A dollop on top makes it extra indulgent.
- Vanilla Ice Cream: Because more dessert is always a good idea.
- Hot Coffee or Espresso: The bitterness balances the sweetness perfectly.
Frequently Asked Questions:
Can I make this pie ahead of time?
Definitely! It’s even better the next day once the flavors have had time to meld.
What if I don’t have a food processor for the crust?
No problem! Place the cookies in a zip-top bag and crush them with a rolling pin. Easy and oddly satisfying.
Can I use milk chocolate instead of semi-sweet?
Sure! Just keep in mind the pie will be sweeter, so adjust the topping’s sugar if needed.
So, what do you think? Are you ready to whip up this No-Bake German Chocolate Pie? If you give it a try, let me know how it turns out! Did you follow the recipe to the letter, or add your own spin? Drop a comment below—I can’t wait to hear from you!
Remember it later!
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!
Keep the Flavor Coming – Try These:
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!
