Description
A decadent, no-bake chocolate pie layered with rich ganache and a gooey coconut-pecan topping.
Ingredients
Scale
Chocolate Cookie Crust
- 1 package Oreo cookies, crushed into fine crumbs
- 8 tablespoons unsalted butter, melted
Chocolate Ganache Filling
- 16 ounces semi-sweet chocolate, chopped into small pieces
- 2 ¼ cups heavy cream
- ½ cup unsalted butter (1 stick), softened and cut into chunks
Coconut–Pecan Topping
- ½ cup packed light brown sugar
- ½ cup half-and-half
- 2 ounces salted butter, cubed
- 2 egg yolks
- 1 (7-oz) bag sweetened shredded coconut
- 1 teaspoon vanilla extract
- ¼ cup chopped pecans
Instructions
- Make the Cookie Crust
-
- Add the crushed Oreo crumbs to a mixing bowl. Pour in the melted butter and stir until every crumb looks evenly coated.
- Transfer the mixture into a 9-inch pie plate. Use your hands or the bottom of a measuring cup to firmly press the crumbs across the bottom and up the sides of the pan.
- Slide the crust into the freezer for about 30 minutes so it becomes firm and holds its shape.
- Prepare the Chocolate Ganache
-
- Place the chopped chocolate into a heat-safe bowl and set aside.
- Warm the heavy cream in a small saucepan over medium heat. When it begins to gently simmer, pull it off the heat immediately.
- Pour the hot cream over the chocolate and let it sit undisturbed for one minute.
- Whisk until the chocolate melts and the mixture becomes silky and smooth — this takes about 2 minutes.
- Add the softened butter and stir with a spatula until incorporated.
- Pour the ganache into the frozen crust. Refrigerate the pie for at least 2 hours, allowing the filling to firm up.
- Make the Coconut–Pecan Topping
- In a saucepan, combine the brown sugar, half-and-half, and salted butter. Heat over medium, whisking continuously until the butter melts and the mixture begins to bubble.
- In a small bowl, lightly beat the egg yolks. Slowly drizzle in a spoonful of the hot mixture while whisking — this tempers the yolks so they don’t scramble.
- Pour the tempered egg mixture back into the saucepan. Cook for 2–3 minutes, stirring nonstop, until it thickens.
- Remove from heat. Mix in the coconut and vanilla. Let the topping cool for about 15 minutes.
- Spread the coconut mixture over the chilled chocolate layer and sprinkle the pecans on top.
- Place the pie back in the fridge for at least 1 hour before slicing. Serve chilled and enjoy the chocolate-to-coconut magic.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts