Description
This no-bake German Chocolate Pie is a rich and creamy dessert featuring a chocolate cookie crust filled with a luscious cream cheese, coconut, and pecan mixture, topped with a smooth chocolate ganache and toasted coconut. Perfect for any occasion, it requires no baking and is chilled to set, making it simple yet indulgent.
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)
- 1/4 cup chopped pecans (remaining)
- 1/4 cup toasted coconut
Instructions
- Prepare Crust: In a bowl, combine 2 cups chocolate cookie crumbs with 1/2 cup melted butter. Press the mixture firmly into a 9-inch pie pan. Refrigerate for 30 minutes to set the crust.
- Whip Cream: In a chilled bowl, whip 1 cup heavy cream until stiff peaks form. Set this whipped cream aside for folding into the filling.
- Make Filling Base: Beat 16 ounces softened cream cheese with 1/2 cup granulated sugar until smooth and creamy. Mix in 1 teaspoon vanilla extract to flavor.
- Add Coconut and Pecans: Fold 1 cup of sweetened shredded coconut and 3/4 cup chopped pecans into the cream cheese mixture to add texture and traditional German chocolate flavors.
- Combine Whipped Cream and Filling: Gently fold the whipped heavy cream into the cream cheese mixture until fully combined, ensuring a light and fluffy texture.
- Assemble Pie: Spread the filling evenly into the chilled cookie crust. Refrigerate for at least 4 hours, allowing the filling to set.
- Prepare Ganache: Heat the remaining 1/2 cup heavy cream until steaming but not boiling. Pour it over 1 cup semi sweet chocolate chips. Let this sit for 2 minutes, then stir until smooth and glossy.
- Top Pie: Spread the chocolate ganache evenly over the set filling.
- Add Final Toppings and Chill: 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
- Ensure the cream cheese is softened for easy mixing and a smooth filling.
- Chilling the pie for at least 4 hours is crucial for proper setting. Overnight chilling is even better.
- Use a chilled bowl and beaters when whipping the cream to help it whip faster and achieve stiff peaks.
- To toast coconut, spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden brown.
- The pie crust can also be made using graham cracker crumbs as an alternative.
- Keep pie refrigerated and consume within 3-4 days for best freshness.
- Prep Time: 40 minutes
- Cook Time: 5 minutes (for ganache preparation and toasting coconut if done)
- Category: Dessert
- Method: No-Cook
- Cuisine: American
