No-Bake German Chocolate Cream Pie
Indulgently rich and effortlessly prepared, this no-bake German chocolate cream pie marries a smooth chocolate filling nestled within a buttery chocolate crust, crowned with a luscious coconut-pecan topping. A simple, yet show-stopping dessert ideal for festive gatherings or celebratory moments.
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Servings: 6
Ingredients
Crust Base
- 6 tablespoons unsalted butter liquefied
- 2 cups crushed chocolate sandwich cookies such as Oreos, finely ground
Chocolate Cream Filling
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate morsels melted and cooled
- 8 ounces cream cheese softened to room temperature
- ½ cup confectioners’ sugar
- 1 tub 8 ounces whipped topping, defrosted
Coconut-Pecan Frosting
- 1 cup granulated white sugar
- ½ cup butter cut into pieces
- 1 cup evaporated milk
- 3 egg yolks gently whisked
- 1 cup pecans chopped coarsely
- 1½ cups sweetened shredded coconut
- 1 teaspoon vanilla essence
Optional Decoration
- Chocolate curls
- Additional whipped topping
Instructions
Form the Crust
- Blend the chocolate cookie crumbs thoroughly with the melted butter until the mixture resembles wet sand.
- Firmly press the mixture into the base and sides of a 9-inch pie plate.
- Transfer to the refrigerator and let it chill while you work on the filling.
Make the Filling
- In a mixing bowl, beat the softened cream cheese with the powdered sugar until light and smooth.
- Incorporate the cooled, melted chocolate along with the vanilla, blending until fully combined.
- Gently fold in the thawed whipped topping until the filling achieves a uniform, fluffy consistency.
- Evenly distribute the chocolate filling over the chilled crust and smooth the top.
Prepare the Coconut-Pecan Topping
- In a saucepan set over medium heat, combine evaporated milk, granulated sugar, and egg yolks, whisking constantly.
- Add in the butter and continue to cook while stirring until the mixture thickens noticeably, around 10 minutes.
- Remove the pan from heat and mix in vanilla extract, shredded coconut, and chopped pecans.
- Set the topping aside to cool to room temperature.
Assemble the Pie
- Once the coconut-pecan mixture is cooled, gently spread it over the chocolate layer in the pie.
- Refrigerate the pie for a minimum of 4 hours, or allow it to chill overnight until fully set.
Serve
- Slice and serve chilled. Top with whipped cream and chocolate shavings, if desired.