Description
This No-Bake German Chocolate Pie is a luscious dessert featuring a rich chocolate cookie crust filled with a creamy blend of cream cheese, coconut, pecans, and whipped cream. Topped with a silky chocolate ganache and toasted coconut, this pie requires no baking and is perfect for a sweet treat that sets in the fridge.
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
Ganache and Topping
- 1 cup semi sweet chocolate chips
- 1/2 cup heavy cream
- 1/4 cup toasted coconut
- 1/4 cup chopped pecans
Instructions
- Prepare the crust: In a bowl, combine 2 cups of chocolate cookie crumbs with 1/2 cup melted unsalted butter. Press this mixture firmly into the bottom and sides of a 9-inch pie pan to form the crust. Place it in the refrigerator and chill for 30 minutes to set.
- Whip the heavy cream: Using a chilled bowl, whip 1 cup of heavy cream until stiff peaks form. Set aside this whipped cream for folding into the filling.
- Make the filling base: In a mixing bowl, beat together 16 ounces of softened cream cheese and 1/2 cup granulated sugar until the mixture becomes smooth and creamy. Stir in 1 teaspoon of vanilla extract for flavor.
- Add coconut and pecans: Fold 1 cup of sweetened shredded coconut and 3/4 cup chopped pecans gently into the cream cheese mixture to combine evenly.
- Incorporate the whipped cream: Gently fold the whipped heavy cream into the cream cheese mixture until fully combined, creating a light and fluffy filling.
- Assemble and chill: Spread the filling evenly into the chilled cookie crust. Cover and refrigerate the pie for at least 4 hours, or until the filling is set.
- Prepare the ganache: Heat the remaining 1/2 cup heavy cream in a saucepan just until steaming, then pour it over 1 cup of semi sweet chocolate chips. Let the mixture sit for 2 minutes to melt the chocolate, then stir until smooth and glossy.
- Top the pie: Spread the warm chocolate ganache evenly over the chilled pie surface.
- Add final toppings and chill: Sprinkle the remaining 1/4 cup chopped pecans and 1/4 cup toasted coconut over the ganache. Place the pie back in the refrigerator for another 30 minutes before slicing and serving.
Notes
- For best results, ensure the cream cheese is fully softened before mixing.
- Chilling times are important for the pie to set properly; do not rush the refrigeration steps.
- Use freshly toasted coconut for a more intense flavor and crunchy texture on the topping.
- This pie can be made a day ahead, which allows the flavors to meld perfectly.
- Store leftovers covered in the refrigerator for up to 3 days.
