Description
A luscious, no-bake German Chocolate Pie featuring a rich chocolate cookie crust, creamy coconut and pecan filling, topped with a smooth chocolate ganache and toasted coconut. Perfect for an indulgent 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
- 1 cup heavy cream, divided
Ganache & Topping
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1/4 cup chopped pecans
- 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 the mixture firmly into the bottom and sides of a 9-inch pie pan. Refrigerate for 30 minutes to set.
- Whip Heavy Cream: In a chilled bowl, whip 1 cup heavy cream until stiff peaks form. Set aside carefully for folding later.
- Make Cream Cheese Mixture: Beat 16 ounces of softened cream cheese with 1/2 cup granulated sugar until smooth and creamy. Mix in 1 teaspoon vanilla extract thoroughly.
- Add Coconut and Pecans: Fold in 1 cup shredded coconut and 3/4 cup chopped pecans into the cream cheese mixture gently to combine without deflating.
- Combine with Whipped Cream: Gently fold the whipped heavy cream into the cream cheese mixture until fully incorporated and light.
- Assemble Filling: Spread this filling evenly into the chilled cookie crust. Refrigerate for at least 4 hours or until the filling is set.
- Prepare Ganache: Heat the remaining 1/2 cup heavy cream in a small saucepan until steaming but not boiling. Pour over 1 cup semi-sweet chocolate chips and let sit for 2 minutes, then stir until smooth and glossy.
- Apply Ganache: Spread the chocolate ganache evenly over the set pie filling.
- Garnish and Chill: Top the pie with remaining 1/4 cup chopped pecans and 1/4 cup toasted coconut. Chill for an additional 30 minutes before slicing and serving.
Notes
- Use chilled heavy cream and bowl for best whipping results.
- Ensure cream cheese is softened to avoid lumps in the filling.
- To toast coconut, spread on a baking sheet and bake at 350°F for 5-7 minutes until golden, or toast in a dry skillet over medium heat.
- Refrigerate the pie well to ensure it sets properly for clean slices.
- For extra flavor, consider adding a pinch of cinnamon or espresso powder to the ganache.
