Description
This No-Bake German Chocolate Pie is a luscious dessert featuring a chocolate cookie crust filled with a creamy coconut-pecan filling and topped with a rich chocolate ganache. Perfectly chilled, it combines the classic flavors of German chocolate cake into a convenient pie form without any baking required.
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
Topping
- 1 cup semi-sweet chocolate chips
- 1/4 cup chopped pecans
- 1/4 cup toasted coconut
- 1/2 cup heavy cream (for ganache)
Instructions
- Prepare the Crust: In a bowl, combine 2 cups chocolate cookie crumbs with 1/2 cup melted butter. Press this mixture firmly into a 9-inch pie pan to form an even crust. Refrigerate the crust for 30 minutes to set.
- Whip Cream: In a chilled bowl, whip 1 cup of heavy cream until stiff peaks form. Set aside the whipped cream carefully to maintain its texture.
- Mix Cream Cheese Filling: Beat 16 ounces of softened cream cheese with 1/2 cup granulated sugar until the mixture is smooth and creamy. Add in 1 teaspoon of vanilla extract and mix thoroughly.
- Incorporate Coconut and Pecans: Fold 1 cup of sweetened shredded coconut and 3/4 cup chopped pecans gently into the cream cheese mixture, combining them evenly without deflating the cream cheese base.
- Fold in Whipped Cream: Gently fold in the previously whipped heavy cream until fully incorporated, ensuring the filling remains light and fluffy.
- Fill the Pie Crust: Spread the creamy filling into the chilled crust evenly. Place the pie in the refrigerator and chill for at least 4 hours, allowing the filling to set properly.
- Prepare Chocolate Ganache: Heat the remaining 1/2 cup of heavy cream until it is steaming but not boiling. Pour the hot cream over 1 cup of semi-sweet chocolate chips and let it sit for 2 minutes to melt the chocolate, then stir until smooth and glossy.
- Top the Pie: Spread the chocolate ganache evenly over the set filling of the pie.
- Garnish and Chill: Sprinkle the remaining 1/4 cup chopped pecans and 1/4 cup toasted coconut over the ganache as a decorative topping. Chill the completed pie for an additional 30 minutes before slicing and serving.
Notes
- Ensure the cream cheese is softened to room temperature for easier mixing.
- Use a chilled bowl and beaters to whip the heavy cream efficiently.
- Press the crust firmly to prevent it from crumbling when serving.
- The pie needs significant chilling time (at least 4 hours plus additional 30 minutes after ganache) to set properly before slicing.
- To toast coconut, spread it evenly on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally until lightly browned.
