German Chocolate No-Bake (Print Version)
# Ingredients:
→ Crust with Oreo Cookies
01 -
1 package of Oreo cookies, turned into fine crumbs
02 -
8 tablespoons of melted unsalted butter
→ Ganache Filled with Chocolate
03 -
16 ounces of semi-sweet chocolate, chopped into small bits
04 -
2 and 1/4 cups of heavy cream
05 -
1/2 cup of unsalted butter, left at room temperature and cubed
→ Topping with German Chocolate
06 -
1/2 cup of light brown sugar, packed tightly
07 -
1/2 cup of half-and-half cream
08 -
2 ounces of salted butter, cut into small chunks
09 -
2 egg yolks, large
10 -
7 ounces of shredded coconut, sweetened
11 -
1 teaspoon of vanilla
12 -
1/4 cup of pecans, roughly chopped
# Instructions:
01 -
Mix the Oreo crumbs and melted butter together in a big bowl until they’re blended. Press this into a 9-inch pie dish, making sure it’s firm across the bottom and sides. Pop it in the freezer for 30 minutes to set.
02 -
Add the chopped chocolate to a large bowl that can handle heat. Warm up the cream on medium heat until it just begins to simmer, then take it off the stove. Pour the warm cream over the chocolate and wait for a minute. Use a whisk to stir everything until smooth and combined. Carefully fold in the softened butter with a spatula until it’s melted. Pour this ganache into your cold crust and let it chill in the fridge for a couple of hours, or until it solidifies.
03 -
In a small pot over medium heat, mix the light brown sugar, half-and-half, and salted butter. Whisk constantly as it boils to ensure the sugar melts. Take a little of the hot mix and whisk it into the egg yolks in a separate bowl to warm them up. Slowly whisk the tempered eggs back into the pot. Cook everything for 2-3 minutes while stirring until it thickens. Take it off the heat and mix in the coconut and vanilla. Leave it to cool for about 15 minutes.
04 -
Spread the German chocolate topping evenly over the ganache layer that’s been chilled. Sprinkle the chopped pecans on top. Chill the whole pie in the fridge for at least an hour before slicing and serving.