Description
This No-Bake German Chocolate Pie is a deliciously rich and creamy dessert that features a chocolate cookie crust filled with a smooth cream cheese and coconut mixture, topped with a luscious chocolate ganache and toasted pecans and coconut. Perfect for those who want an indulgent treat without turning on the oven.
Ingredients
Scale
Crust
- 2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 3/4 cup chopped pecans
- 1 cup heavy cream, divided (1 cup for whipping, 1/2 cup for ganache)
Ganache and Toppings
- 1 cup semi-sweet chocolate chips
- 1/4 cup chopped pecans
- 1/4 cup toasted coconut
Instructions
- Prepare the crust: In a bowl, combine 2 cups chocolate cookie crumbs with 1/2 cup melted butter. Press the mixture firmly into the bottom of a 9-inch pie pan to form an even crust. Refrigerate for 30 minutes to set.
- Whip heavy cream: In a chilled bowl, whip 1 cup of heavy cream until stiff peaks form. This will create a fluffy texture for the filling. Set aside.
- Make cream cheese mixture: Beat 16 ounces of softened cream cheese with 1/2 cup granulated sugar until the mixture is smooth and creamy. Stir in 1 teaspoon vanilla extract for flavor.
- Add coconut and pecans: Fold 1 cup sweetened shredded coconut and 3/4 cup chopped pecans into the cream cheese mixture, ensuring they are evenly distributed.
- Incorporate whipped cream: Gently fold the whipped heavy cream into the cream cheese mixture until completely combined, maintaining the airy texture.
- Assemble filling: Spread the filling evenly into the chilled chocolate cookie crust. Refrigerate the pie for at least 4 hours to allow it to set firm.
- Make ganache: Heat the remaining 1/2 cup heavy cream until it is steaming but not boiling. Pour this hot cream over 1 cup semi-sweet chocolate chips and let it sit for 2 minutes to melt. Stir gently until smooth and glossy.
- Top the pie: Spread the chocolate ganache evenly over the set pie filling.
- Add final toppings: Sprinkle the remaining 1/4 cup chopped pecans and 1/4 cup toasted coconut over the ganache. Chill the pie for an additional 30 minutes before slicing and serving.
Notes
- For best results, use chilled bowls and utensils when whipping the cream to help it whip faster and hold its shape.
- Ensure cream cheese is softened to room temperature to avoid lumps in the mixture.
- To toast coconut, spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until golden, stirring occasionally.
- This pie needs several hours of chilling to set properly, so prepare in advance.
- Store leftovers covered in the refrigerator for up to 3 days.
