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Dreamy No-Bake German Chocolate Pie Recipe

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  • Author: Kimberly
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 25 minutes (includes chilling time)
  • Yield: 10 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This Dreamy No-Bake German Chocolate Pie is a luscious layered dessert featuring a crunchy Oreo crust, a creamy cheesecake layer, a smooth chocolate topping, and a rich homemade ganache drizzled with toasted pecans. Perfect for chocolate lovers craving an easy, no-bake treat that delivers decadent flavor with minimal effort.

Ingredients

Crust

  • 24 Oreos, crushed
  • 5 tablespoons unsalted butter, melted

Cheesecake Layer

  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 8 ounces Cool Whip, divided

Chocolate Layer

  • 1 cup semisweet chocolate chips
  • 8 ounces Cool Whip (remaining from the 16 ounces)

Ganache and Topping

  • 1 cup heavy cream
  • 6 ounces high-quality chocolate, chopped
  • 1 cup chopped pecans, toasted

Instructions

  1. Make the Crust: Crush the Oreos finely using a food processor or by hand in a sealed bag. Mix the crushed Oreos with the melted butter until evenly combined. Press this mixture firmly into the bottom and slightly up the sides of a pie dish to form the crust. Place the crust in the refrigerator to chill and set while preparing the filling.
  2. Prepare the Cheesecake Layer: In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until the mixture is smooth and creamy. Gently fold in half of the Cool Whip (8 ounces) until well combined. Spread this creamy mixture evenly over the chilled Oreo crust to form the cheesecake layer.
  3. Create the Chocolate Layer: Melt the semisweet chocolate chips in a microwave-safe bowl or over a double boiler until smooth. Allow it to cool slightly to avoid melting the Cool Whip. Fold the melted chocolate gently into the remaining Cool Whip until fully incorporated. Spread this chocolate layer evenly over the cheesecake layer.
  4. Make the Ganache: Heat the heavy cream in a saucepan over medium heat until it just begins to simmer (do not boil). Pour the hot cream over the chopped high-quality chocolate in a heatproof bowl. Let it sit for a few minutes to soften the chocolate, then stir until smooth and glossy. Allow the ganache to cool slightly to thicken but remain pourable.
  5. Assemble and Top: Drizzle the ganache evenly over the chocolate layer on the pie. Immediately sprinkle the toasted chopped pecans over the ganache, gently pressing them into the surface so they adhere well.
  6. Chill and Serve: Refrigerate the assembled pie for at least 4 hours or preferably overnight to let all layers set properly. Once chilled, slice and serve chilled for the best flavor and texture experience.

Notes

  • Use a high-quality chocolate for the ganache for the best flavor.
  • Chilling time is critical to set the layers properly and achieve a sliceable pie.
  • To toast pecans, bake them at 350°F (175°C) for about 5-7 minutes until fragrant.
  • The pie can be stored covered in the refrigerator for up to 3 days.
  • For a nut-free version, omit the pecans or substitute with toasted seeds.

Find it online: https://slsrecipes.com/dreamy-no-bake-german-chocolate-pie-recipe-2/