No-Bake German Chocolate Pie Recipe | Rich, Creamy & Indulgent Dessert
If you’re looking for the ultimate show-stopping dessert without spending hours in the kitchen, this No-Bake German Chocolate Pie is about to become your new favorite recipe. Silky chocolate ganache, a buttery Oreo crust, and a gooey coconut-pecan topping all come together in one heavenly bite. It’s rich, decadent, and surprisingly simple to make.
The best part? This pie requires no oven time. Whether it’s the middle of summer and you want to keep your kitchen cool, or you’re simply craving a luxurious dessert with minimal effort, this no-bake version delivers everything you love about German chocolate cake in pie form.
Growing up, German chocolate desserts were a staple at family gatherings. I remember my grandmother baking towering German chocolate cakes, the kitchen filled with the aroma of melted chocolate and toasted pecans. Today, I’ve reimagined that classic into a creamy no-bake pie—keeping all the nostalgic flavors but streamlining the process so anyone can make it. On my About page, I share more about how these nostalgic recipes inspired my love for baking and creative desserts.
What Makes This No-Bake German Chocolate Pie Special?
While there are many no-bake chocolate pies out there, this one stands out for a few key reasons. It’s a shortcut version of a classic cake. Instead of layering cake, frosting, and filling, you get all the same flavors in a simple pie. It’s rich but balanced—the chocolate ganache is smooth and decadent, while the coconut-pecan topping adds a chewy, nutty contrast. It’s versatile, perfect for holidays, birthdays, potlucks, or when you just want to treat yourself. And most importantly, it’s stress-free: minimal steps, simple ingredients, and no oven required.
If you’ve ever been intimidated by making German chocolate cake from scratch, this pie is your shortcut to dessert bliss.
No-Bake German Chocolate Pie Recipe | Rich, Creamy & Indulgent Dessert
Ingredients
- For the Oreo Cookie Crust:
- 1 package Oreo cookies crushed into crumbs
- 8 tablespoons unsalted butter melted
- For the Chocolate Ganache Filling:
- 16 ounces semi-sweet chocolate finely chopped
- 2 ¼ cups heavy cream
- ½ cup 1 stick unsalted butter, room temperature, cut into cubes
- For the German Chocolate Topping:
- ½ cup packed light brown sugar
- ½ cup half and half
- 2 ounces salted butter cut into tiny pieces
- 2 large egg yolks
- 1 7 oz bag sweetened shredded coconut
- 1 teaspoon vanilla extract
- ¼ cup pecans chopped
Instructions
- Prepare the crust: In a medium bowl, combine crushed Oreos and melted butter. Mix until evenly coated, then press firmly into the bottom and sides of a tart pan. Chill in the fridge while preparing the filling.
- Make the ganache: Place chopped chocolate in a heat-safe bowl. In a small saucepan, heat heavy cream until steaming (do not boil), then pour over the chocolate. Let sit for 2 minutes, then stir until smooth. Add butter cubes and mix until glossy.
- Fill the crust: Pour the chocolate ganache into the chilled Oreo crust. Smooth the top and refrigerate until set, about 2 hours.
- Cook the topping: In a saucepan, whisk together brown sugar, half and half, salted butter, and egg yolks. Cook over medium heat, stirring constantly, until thickened, about 8–10 minutes. Remove from heat and stir in coconut, vanilla extract, and pecans.
- Top the tart: Spread the coconut-pecan mixture evenly over the chilled ganache layer.
- Chill and serve: Return to the fridge for 30 minutes before slicing and serving.
Notes
- Make ahead: The tart can be made 1–2 days in advance and stored in the fridge.
- For extra crunch, toast the pecans before adding them to the topping.
- A sprinkle of flaky sea salt over the top enhances the chocolate flavor.
Ingredients You’ll Need
Here’s the full breakdown of what goes into this decadent pie. Each layer plays an important role in both flavor and texture.
For the Oreo Cookie Crust
- 1 package Oreo cookies, crushed into crumbs
- 8 tablespoons unsalted butter, melted
For the Chocolate Ganache Filling
- 16 ounces semi-sweet chocolate, finely chopped
- 2 ¼ cups heavy cream
- ½ cup (1 stick) unsalted butter, at room temperature, cut into cubes
For the German Chocolate Topping
- ½ cup packed light brown sugar
- ½ cup half and half
- 2 ounces salted butter, cut into tiny pieces
- 2 large egg yolks
- 1 (7-ounce) bag sweetened shredded coconut
- 1 teaspoon vanilla extract
- ¼ cup pecans, chopped
Step-by-Step Instructions
Step 1: Make the Oreo Cookie Crust
Start by crushing your Oreo cookies into fine crumbs. You can do this in a food processor or by placing them in a zip-top bag and using a rolling pin. Mix the crumbs with melted butter until evenly combined, then press the mixture firmly into the bottom and sides of a 9-inch pie dish. Refrigerate while preparing the filling.
Step 2: Prepare the Chocolate Ganache Filling
Place the chopped chocolate in a mixing bowl. Heat the heavy cream until it’s just simmering (not boiling), then pour it over the chocolate. Let it sit for 2–3 minutes before stirring until smooth. Add the cubed butter and stir until glossy. Pour the ganache into the chilled crust and refrigerate for at least 4 hours, or overnight, until set.
Step 3: Make the German Chocolate Topping
In a medium saucepan, whisk together the brown sugar, half and half, salted butter, and egg yolks. Cook over medium heat, whisking constantly, until the mixture thickens (about 8–10 minutes). Remove from heat and stir in coconut, pecans, and vanilla. Let the topping cool completely before spreading it over the chilled ganache.
Step 4: Assemble the Pie
Spread the cooled topping evenly over the pie, then chill for another 30 minutes before serving. Garnish with extra toasted pecans or a drizzle of melted chocolate if desired.
Expert Pro Tips
- Use high-quality chocolate: The ganache is the star, so the better the chocolate, the better the flavor.
- Don’t skip chilling time: Each layer needs time to set properly; otherwise, the pie may collapse when sliced.
- Toast your pecans: Toasting brings out their nutty flavor and adds a satisfying crunch.
- Egg safety: Make sure the topping is cooked long enough so the egg yolks reach a safe temperature.
- Clean slices: Dip your knife in hot water and wipe it between cuts for picture-perfect slices.
Variations You’ll Love
- Milk Chocolate Version: Swap semi-sweet for milk chocolate if you prefer a lighter, sweeter filling.
- Dark & Intense: Use bittersweet chocolate for a deep, intense flavor.
- Nut-Free: Skip the pecans and just use coconut for the topping.
- Mini Pies: Make the recipe in small tart pans for individual servings—perfect for parties.
- Holiday Twist: Add a splash of bourbon or rum to the ganache for an adult-friendly holiday dessert.
Perfect Pairings
Wondering what to serve alongside this pie? A dollop of freshly whipped cream, a scoop of vanilla or coconut ice cream, a hot cup of coffee, or a glass of cold milk all complement it beautifully. Fresh raspberries or strawberries also add a fruity contrast.
Troubleshooting & FAQs
Why is my ganache too runny? It may need more time to chill. Make sure the ratio of chocolate to cream is correct—too much cream will prevent it from setting.
Can I use a graham cracker crust instead of Oreo? Yes! A graham cracker crust works if you want a lighter flavor, though Oreo adds richness.
Can I freeze this pie? Definitely. Wrap tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw in the fridge before serving.
Do I need to refrigerate leftovers? Yes, since it contains dairy and eggs, always store in the fridge.
Storage Guide
- Refrigerator: Store covered in the fridge for up to 5 days.
- Freezer: Freeze whole or sliced for up to 2 months. Thaw overnight in the fridge before serving.
The History of German Chocolate Pie (and Cake)
Despite the name, German chocolate cake (and this pie) isn’t actually German. The dessert originates from the U.S. and is named after Samuel German, who developed a type of dark baking chocolate in 1852. Over time, bakers began pairing this chocolate with a sweet coconut-pecan topping, creating the classic we know today.
This pie takes that tradition and simplifies it into a no-bake form. It keeps the spirit of the original while making it accessible for modern bakers.
Nutrition Facts (per slice, based on 10 servings)
Calories: 612
Fat: 44g
Carbohydrates: 54g
Protein: 6g
Sugar: 39g
Fiber: 4g
Sodium: 180mg
Final Thoughts
This No-Bake German Chocolate Pie is everything you want in a dessert—smooth, creamy, decadent, and downright irresistible. It captures the essence of German chocolate cake while offering the convenience of a no-bake method. Whether you’re hosting a family gathering, celebrating a holiday, or just treating yourself, this pie will impress every time.
It’s a recipe that combines tradition with simplicity, indulgence with ease, and flavor with elegance. Once you make it, it’s sure to become a staple in your dessert rotation.
