Description
This No-Bake German Chocolate Pie is a luscious, creamy dessert that combines a chocolate cookie crust with a rich coconut-pecan cream cheese filling and a smooth chocolate ganache topping. 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
Ganache & Topping
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream (remaining from 1 cup)
- 1/4 cup chopped pecans (remaining)
- 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 this mixture firmly into the bottom and up the sides of a 9-inch pie pan. Refrigerate for 30 minutes to set.
- Whip the heavy cream: In a chilled bowl, whip 1 cup heavy cream until stiff peaks form. Set aside for folding into the filling.
- Mix cream cheese filling: Beat 16 ounces softened cream cheese with 1/2 cup granulated sugar until smooth and creamy. Add 1 teaspoon vanilla extract and mix well.
- Add coconut and nuts: Gently fold 1 cup sweetened shredded coconut and 3/4 cup chopped pecans into the cream cheese mixture until evenly combined.
- Incorporate whipped cream: Carefully fold the whipped heavy cream into the cream cheese mixture until fully incorporated, ensuring a light and fluffy texture.
- Assemble and chill: Spread the filling evenly into the chilled crust. Refrigerate for at least 4 hours or until the filling is set.
- Prepare the ganache: Heat the remaining 1/2 cup heavy cream until steaming but not boiling. Pour over 1 cup semi-sweet chocolate chips and let sit for 2 minutes. Stir gently until smooth and glossy.
- Top the pie with ganache: Spread the prepared chocolate ganache evenly over the set pie filling.
- Add final toppings and chill: Sprinkle the remaining 1/4 cup chopped pecans and 1/4 cup toasted coconut over the ganache layer. Chill the pie in the refrigerator for an additional 30 minutes before slicing and serving.
Notes
- Ensure the cream cheese is softened to room temperature for easier mixing and a smoother filling.
- Chilling the pie for 4 hours or longer is essential for the filling to properly set.
- Use a chilled bowl for whipping cream to achieve better volume and stiffness.
- To toast coconut, lightly brown it in a dry skillet over medium heat until golden, stirring frequently to avoid burning.
- This pie can be stored covered in the refrigerator for up to 3 days.
