why make this recipe
No-Bake German Chocolate Pie is a delightful dessert that combines rich chocolate with the sweet, nutty flavors of coconut and pecans. This recipe is perfect for anyone who loves the classic German chocolate cake but wants an easier, quicker option. It doesn’t require baking, making it ideal for warm days or when you’re short on time but still want something impressive and delicious.
how to make No-Bake German Chocolate Pie
Ingredients :
- 1 7 oz bag sweetened shredded coconut
- 1 package Oreo cookies, crushed into crumbs
- 8 tablespoons unsalted butter, melted
- 2 and 1/4 cups heavy cream
- 1/2 cup unsalted butter, at room temperature, cut into cubes
- 1/2 cup half and half
- 2 ounces salted butter, cut into tiny pieces
- 2 large egg yolks
- 16 ounces semi-sweet chocolate, finely chopped
- 1/2 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1/4 cup pecans, chopped
Directions :
- Start by mixing the crushed Oreo cookies with the melted unsalted butter in a bowl. Press this mixture firmly into the bottom of a pie dish to create the crust.
- In a medium saucepan, combine the half and half, egg yolks, and light brown sugar. Stir constantly over medium heat until the mixture thickens, about 5-8 minutes.
- Remove the saucepan from heat and add in the chopped semi-sweet chocolate and salted butter pieces. Stir until it melts completely and is smooth.
- Let the chocolate mixture cool for a few minutes, then fold in the heavy cream, vanilla extract, shredded coconut, and chopped pecans until everything is well combined.
- Pour the filling into the prepared Oreo crust. Smooth the top with a spatula.
- Chill the pie in the refrigerator for at least 4 hours, or until set.
- Once set, slice the pie and enjoy!
how to serve No-Bake German Chocolate Pie
Serve the No-Bake German Chocolate Pie chilled. You can garnish it with extra whipped cream, a sprinkle of shredded coconut, or more chopped pecans for added flair. It’s perfect for a family gathering, birthday party, or a simple weeknight treat.
how to store No-Bake German Chocolate Pie
Store any leftover pie in the refrigerator. Cover it with plastic wrap or place it in an airtight container to keep it fresh. The pie is best enjoyed within 2-3 days after making it.
tips to make No-Bake German Chocolate Pie
- Make sure the chocolate mixture cools slightly before folding in the whipped cream. This helps keep the cream fluffy.
- If you want a sweeter pie, you can add more brown sugar to the chocolate mixture.
- For a richer flavor, consider using dark chocolate instead of semi-sweet chocolate.
variation
You can substitute the pecans with walnuts or hazelnuts if you prefer a different nut flavor. You can also use gluten-free Oreo cookies to make the pie gluten-free. For a lighter version, you can use low-fat cream or whipped topping.
FAQs
Can I make this pie ahead of time?
Yes, this pie is great for making ahead of time. Just keep it stored in the refrigerator until you’re ready to serve.
Can I freeze No-Bake German Chocolate Pie?
Yes, you can freeze the pie. However, it’s best to eat it fresh. If freezing, cover it well and let it thaw in the refrigerator before serving.
What can I use if I don’t have heavy cream?
You can substitute heavy cream with a mixture of milk and butter. For every cup of heavy cream, use 3/4 cup milk and 1/4 cup melted butter.
No-Bake German Chocolate Pie
Ingredients
For the crust
- 1 package Oreo cookies, crushed into crumbs
- 8 tablespoons unsalted butter, melted
For the filling
- 2 cups heavy cream
- 1/2 cup unsalted butter, at room temperature, cut into cubes
- 1/2 cup half and half
- 2 ounces salted butter, cut into tiny pieces
- 2 large egg yolks
- 16 ounces semi-sweet chocolate, finely chopped
- 1/2 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1/4 cup pecans, chopped
- 1 7 oz bag sweetened shredded coconut
Instructions
Preparation
- Mix the crushed Oreo cookies with the melted unsalted butter in a bowl. Press this mixture firmly into the bottom of a pie dish to create the crust.
- In a medium saucepan, combine the half and half, egg yolks, and light brown sugar. Stir constantly over medium heat until the mixture thickens, about 5-8 minutes.
- Remove the saucepan from heat and add in the chopped semi-sweet chocolate and salted butter pieces. Stir until it melts completely and is smooth.
- Let the chocolate mixture cool for a few minutes, then fold in the heavy cream, vanilla extract, shredded coconut, and chopped pecans until everything is well combined.
- Pour the filling into the prepared Oreo crust. Smooth the top with a spatula.
- Chill the pie in the refrigerator for at least 4 hours, or until set.
- Once set, slice the pie and enjoy!