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No-Bake German Chocolate Pie Recipe

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  • Author: admin
  • Prep Time: 25 minutes
  • Cook Time: 5 minutes (for ganache preparation and coconut toasting)
  • Total Time: 4 hours 55 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This No-Bake German Chocolate Pie is a luscious, creamy dessert perfect for chocolate lovers. Featuring a rich chocolate cookie crust, a smooth cream cheese and coconut filling, and a decadent chocolate ganache topping with toasted coconut and pecans, this pie combines classic German chocolate cake flavors in an easy, no-bake format. Ready in under 5 hours with simple preparation steps, it’s an ideal treat for gatherings or a special dessert 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 (divided)
  • 1 cup heavy cream (divided)

Ganache and Topping

  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream (from the divided amount)
  • 1/4 cup toasted coconut
  • 1/4 cup chopped pecans (remaining from divided amount)

Instructions

  1. Prepare the crust: In a bowl, combine 2 cups of chocolate cookie crumbs with 1/2 cup melted butter. Press this mixture firmly into the base of a 9-inch pie pan to form an even crust. Place the crust in the refrigerator and chill for 30 minutes to set.
  2. Whip heavy cream: In a chilled mixing bowl, whip 1 cup of heavy cream until stiff peaks form. Set this whipped cream aside for folding into the filling.
  3. Make the cream cheese mixture: Beat 16 ounces of softened cream cheese with 1/2 cup granulated sugar until the mixture is smooth and creamy. Add 1 teaspoon of vanilla extract and mix well.
  4. Add coconut and pecans: Fold 1 cup of sweetened shredded coconut and 3/4 cup chopped pecans into the cream cheese mixture gently to incorporate evenly.
  5. Combine with whipped cream: Gently fold the previously whipped 1 cup heavy cream into the cream cheese mixture until fully combined and light.
  6. Fill the crust: Spread the filling evenly into the chilled chocolate cookie crust. Place the pie back in the refrigerator and let it set for at least 4 hours to firm up properly.
  7. Prepare the ganache: Heat the remaining 1/2 cup of heavy cream on the stove or microwave until steaming but not boiling. Pour the hot cream over 1 cup of semi-sweet chocolate chips; let sit for 2 minutes to melt the chocolate, then stir until smooth and glossy.
  8. Top the pie: Spread the chocolate ganache evenly over the set pie filling.
  9. Add garnish and chill: Sprinkle the remaining 1/4 cup chopped pecans and 1/4 cup toasted coconut on top of the ganache. Chill the pie for an additional 30 minutes before slicing and serving.

Notes

  • For best results, chill the mixing bowl for whipping cream beforehand to achieve stiff peaks more easily.
  • Use fresh coconut and freshly toasted pecans for maximum flavor and crunch.
  • Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
  • Pie can be made a day ahead and stored covered in the refrigerator.
  • To toast coconut, spread it evenly on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, stirring occasionally until golden brown.

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Find it online: https://flavorfulkitchentable.com/no-bake-german-chocolate-pie-recipe/