No-Bake German Chocolate Pie
Discover pure dessert heaven with our No-Bake German Chocolate Pie! Ready to be captivated in layers of smooth chocolate ganache nestled in a dreamy coconut topping. This dreamy no-bake pie is effortless to make. It's indeed a show-stopping treat with the perfect balance of richness and sweetness. Dive into bliss today!
1 Servings
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
Enjoy the flavors of our No Bake German Chocolate Pie specially crafted for those who have gluten sensitivities or celiac disease. To ensure it is gluten free opt, for certified gluten free chocolate sandwich cookies or wafers for the Oreo cookie crust. Make sure the semi-sweet chocolate, shredded coconut and pecans are also gluten free. Create a velvety chocolate ganache filling with ingredients that are free from gluten resulting in a decadent dessert. With these modifications, you can relish the blend of flavors without any concerns making it a delightful treat that everyone can indulge in.