German Chocolate Pie
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This German Chocolate Pie is rich, creamy, and loaded with everything you love about classic German chocolate cake, but in an easy no-bake pie. It has a buttery Oreo crust, silky chocolate ganache filling, and it topped with a thick, caramel coconut pecan topping. Every bite is layered with chocolate, caramel, coconut, and the perfect crunch.
This no bake pie is decadent, impressive, and surprisingly quick and easy to make.
Why You’ll Love This German Chocolate Pie
- It’s no-bake!
- classic caramel coconut pecan topping
- It’s the perfect make ahead dessert. It’s best chilled for at least 3 hours so making it the day before you want to serve it is perfect!
- It’s great for Easter or any summer party!
Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
Oreo cookies – I used store brand chocolate sandwich cookies but Oreos are my preferred cookie to use. Use the regular Oreos, not double stuffed.
German Chocolate – German chocolate is slightly sweeter and milder than dark chocolate giving this pie it’s signature German chocolate flavor.
Heavy Whipping Cream – This is used for the ganache filling and the caramel coconut pecan topping. It’s important to use a cream with a high fat content when it’s being combined with chocolate so it comes together in a smooth silky ganache instead of seizing the chocolate.
Sweetened Shredded Coconut – I always use sweetened coconut, but you can use unsweetened. Your topping won’t be as sweet though.
Chopped Pecans – Chopped pecans aren’t a must in this recipe, but it is a nice crunchy addition. You can change the texture of the pecans too by toasting them.
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Substitutions and Variations
- You can substitute up 8 ounces of the German chocolate baking bar with chocolate chips if needed. It won’t be as sweet, but will work.
- You can use graham crackers for the crust instead of Oreo cookies. Use the same measurements and add 1 to 2 tablespoons of sugar.
- Add a drizzle of chocolate or caramel sauce on top of the caramel coconut topping.
- Toast the coconut for a deeper flavor. It also makes the coconut more brittle rather than chewy. Learn how to toast coconut.
- Skip the pecans if needed or replace with walnuts. They also can be toasted.
NOTE: This recipe has not been tested with other substitutions or variations
How to Make German Chocolate Pie
Step 1: Pulse the Oreo cookies into fine crumbs. Mix with melted butter and press into a 9-ich pie plate. Chill.
Step 2: Heat the heavy cream until steaming, then stir in the chopped coconut until melted. Add sliced butter into the melted chocolate mixture and stir until combined.
Step 3: Pour the chocolate ganache filling into the chilled crust and place into the refrigerator to set.
Step 4: Heat the cream, brown sugar, and butter until melted. Once the mixture comes up to the boil, remove from the heat.
Step 5: Whisk a small amount of the hot cream into a small bowl with a beaten egg in it. This is tempering the egg. Whisk as you add each amount of hot cream to the egg mixture to avoid cooking the eggs. Once you get about 1/2 cup of cream mixed in with the beatened egg, begin pouring it back into the saucepan with the hot cream while whisking constantly.
Step 6: Return to the heat and cook until thickened. Remove from the heat and stir in coconut, pecans, and vanilla extract.
Step 7: Let the topping cool then spread over the top of the chilled pie. Refrigerate until fully set.
Tips for Best Results
- Chill the crust before adding the filling so it holds together.
- Stir the chocolate until completely smooth. If there are any lumps left in the filling, they will be in the pie when you cut into it.
- Temper the egg slowly to avoid scrambling.
- Let the topping cool before spreading it so it doesn’t melt the chocolate ganache filling.
- Chill the pie long enough that it slices cleanly, at least 3 hours but preferrable overnight.
How to Store and Freeze
To store the pie, cover or place in an airtight container in the refrigerator for up to 5 days.
To freeze the pie, once the topping has been added and it’s fully set up, wrap the pie while it’s still in the pan tightly in two layers of plastic wrap and one layer of heavy duty aluminum foil. Place in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.
Recipe FAQs
Yes! It’s best made ahead since it needs time to chill and set. You can make it up to 2 days in advance.
It likely needs to cook longer to thicken more.
It’s likely you cooked it too long. I recommend slowly whisking in a little additional heavy cream to thin it out some. Don’t add too much though so start with 1 tablespoon and whisk in to see how that it makes it.
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German Chocolate Pie
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Ingredients
Crust
- 18 Oreo cookies I used a store brand
- 4 tablespoons butter melted
German Chocolate Filling
- 1 ½ cups heavy whipping cream
- 16 ounces Baker’s German Chocolate 4 boxes, chopped
- ½ cup butter sliced
Caramel Coconut Topping
- ⅔ cup heavy whipping cream
- ½ cup light brown sugar packed
- 6 tablespoons butter
- 1 large egg
- 1 ½ cups sweetened shredded coconut
- ⅔ cup chopped pecans
- ½ teaspoon vanilla extract
Instructions
Crust
- Add the 18 Oreo cookies into a food chopper or processor. Pulse until fine crumbs form.
- Add the melted 4 tablespoons butter and pulse or stir until the crumbs are coated with butter.
- Pour the crumbs into a 9-inch pie plate and evenly and firmly press into the bottom and up the sides. Refrigerate until ready to use.
Filling
- Add the 1 ½ cups heavy whipping cream to a medium saucepan. Heat over medium until the heavy cream is steaming.
- Add the chopped16 ounces Baker’s German Chocolate and stir until it’s completely melted.
- Add ½ cup butter that’s sliced and stir until fully incorporated.
- Pour the German chocolate filling into the chilled cookie crust. Place it back in the fridge to set up while you work on the topping.
Topping
- In a heavy saucepan, add the ⅔ cup heavy whipping cream, ½ cup light brown sugar and 6 tablespoons butter. Place over medium heat, stirring constantly, until butter is melted and mixture begins to boil.
- Once the mixture starts boiling, remove from heat.
- In a small bowl, add 1 large egg and whisk until well combined.
- Whisk in 1 tablespoon of hot cream mixture to the egg.
- Continue adding the hot cream, 1 tablespoon at a time while whisking constantly to temper the eggs until you have about half a cup of mixture.
- Pour the egg mixture into the saucepan with the remaining hot cream while whisking.
- Turn the heat to medium again and bring the cream mixture to a simmer while stirring until thickened.
- Once thickened, remove from heat and add 1 ½ cups sweetened shredded coconut, ⅔ cup chopped pecans, and ½ teaspoon vanilla extract. Stir until well combined.
- Let the coconut topping cool until it reaches room temperature.
- Spread it evenly over the chilled pie.
- Refrigerate until the pie is set, about 3 hours
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)