German Chocolate Pie

If you like German Chocolate Cake, you’ll LOVE this No-Bake German Chocolate Pie Recipe. Featuring a chocolate cookie crust, decadent chocolate filling, and coconut pecan topping, this sinfully sweet pie is always a hit. Perfect for those days it’s too hot to bake.

Oreo Cookie Crust:
1 pkg Oreo cookies, crushed into crumbs (~ 18 cookies)
8 Tbsp. unsalted butter, melted

Chocolate Ganache Filling:
16 oz semi-sweet chocolate, finely chopped
2¼ cups heavy cream
½ cup (1 stick) unsalted butter, at room temperature, cut into cubes

German Chocolate Topping:
½ cup light brown sugar, packed
½ cup half and half cream
2 oz salted butter, cut into tiny pieces
2 large egg yolks
1 (7 oz) bag sweetened shredded coconut
1 tsp. pure vanilla extract
¼ cup pecans, chopped

For the Oreo Cookie Crust:
In a large bowl combine Oreo cookie crumbs and melted butter, mix well to combine. Press the crust into a 9" pie plate, pressing it in the middle and up the sides. Place crust in the freezer for 30 minutes.

For the Chocolate Ganache Filling:
Add chopped chocolate to a large heatproof bowl; set aside.

In a small saucepan over medium-heat, bring the cream to a low simmer then remove from hear. Pour the warm cream on top of the chopped chocolate and set aside for 1 minute. Using a whisk, stir the chocolate and cream together, whisking until the the melted chocolate and cream are completely combined; about 2 minutes.
Add in the butter and use a spatula to stir until the butter is completely melted.

Pour into chilled crust and place in the refrigerator to chill for least 2 hours.

For the German Chocolate Topping:
In a small saucepan, combine brown sugar, half and half and butter. Bring to a boil over medium heat, whisking constantly to dissolve sugar. Remove from heat.

Place egg yolks in a small bowl, whisk a small amount of hot cream mixture into the yolks to temper the mixture, then return everything to the pan, whisking constantly.

Cook 2-3 minutes over medium heat, stirring constantly; the mixture will thicken during this time. Remove from heat. Stir in coconut and vanilla; cool 15 minutes.

Remove pie from the refrigerator and spoon the mixture over chocolate filling, then sprinkle with pecans.

Refrigerate for at least 1 hour before cutting into slices and serving.