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Dreamy No-Bake German Chocolate Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 36 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 25 minutes (including 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 an Oreo crust, creamy cheesecake filling, a smooth chocolate mousse layer, and a rich ganache topping adorned with toasted pecans. Perfect for those who want an indulgent, impressive pie without turning on the oven.

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

Chocolate Mousse Layer

  • 1 cup semisweet chocolate chips
  • 8 ounces Cool Whip

Ganache Topping

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

Instructions

  1. Prepare the crust: Crush the Oreos finely using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the crushed Oreos with the melted unsalted butter until combined. Press the mixture firmly into the bottom of a pie dish to form an even crust layer. Place the crust in the refrigerator to chill and set while preparing the filling.
  2. Make 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 8 ounces of Cool Whip to incorporate air and creaminess into the mixture. Spread this mixture evenly over the chilled Oreo crust, creating the next layer of the pie.
  3. Prepare the chocolate mousse layer: Melt the semisweet chocolate chips in a microwave-safe bowl in short bursts or using a double boiler until smooth and glossy. Allow the chocolate to cool slightly to prevent melting the Cool Whip. Fold the melted chocolate gently into the remaining 8 ounces of Cool Whip until fully combined. Spread this chocolate mousse layer evenly over the cheesecake layer.
  4. Make the ganache: Heat the heavy cream in a small saucepan over medium heat until it reaches a simmer—small bubbles forming around the edges but not boiling. Pour the hot cream over the chopped high-quality chocolate and let it sit for a few minutes to soften the chocolate. Stir gently until the mixture becomes smooth and glossy ganache. Let it cool slightly so it thickens but remains pourable.
  5. Assemble and garnish: Drizzle the ganache evenly over the chocolate mousse layer of the pie. Sprinkle the toasted chopped pecans over the ganache and gently press them into the surface to adhere well.
  6. Chill and serve: Refrigerate the completed pie for at least 4 hours or preferably overnight to allow all layers to set and flavors to meld. Slice and serve chilled for the best texture and taste experience.

Notes

  • Using high-quality chocolate for the ganache will significantly enhance the flavor.
  • Make sure the cream cheese is softened to avoid lumps in the cheesecake layer.
  • Chilling the pie overnight allows the flavors to meld and the layers to firm up for clean slicing.
  • To toast pecans, spread them evenly on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes until fragrant.
  • This pie is best stored refrigerated and consumed within 3 days for optimal freshness.

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