German Chocolate Pie

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.

Prep Time25

Cook Time15

Chill Time3

Total Time3 40

Servings: slices

Author: Miranda Couse

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

Chocolate chips can be partially substituted for German chocolate if desired (or say, you don’t have enough German chocolate on hand). The result will be less sweet, but otherwise, it’s fine.

Storage: Store covered or in airtight container in the refrigerator for up to 5 days.

Nutrition