A week ago I asked all of you on Instagram what sorts of plans you needed to see a greater amount of this Summer and the reaction for no-heat sweets was (brilliantly) overpowering! You disclosed to me you needed simple plans, as well. What's more, obviously, more chocolate plans couldn't do any harm.
Your reactions were what my ears were longing to hear! Much obliged to you, bless your heart. What's more, to thank you much progressively, here's a cut of simple, chocolatey, no-prepare German chocolate pie!
Crunchy… smooth… and chocolatey, this pie has everything! Since it's excessively rich, I propose cutting the pieces little and serving them with a lot of napkins 😉 Enjoy!
- For the Oreo Cookie Crust:
- (1) package Oreo cookies, crushed into crumbs (see post for more info on this)
- 8 tablespoons unsalted butter, melted
- For the Chocolate Ganache Filling:
- 16 ounces semi-sweet chocolate, finely chopped
- 2 and 1/4 cups heavy cream
- 1/2 cup (1 stick) unsalted butter, at room temperature, cut into cubes
- For the German Chocolate Topping:
- 1/2 cup packed light brown sugar
- 1/2 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
- 1/4 cup pecans, chopped
Instructions
- For the Oreo Cookie Crust:
- In a large bowl combine Oreo cookie crumbs and melted butter, mix well to combine. Press the crust into a 9" pie plate, pressing it in the middle and up the sides. Place crust in the freezer for 30 minutes.
- For the Chocolate Ganache Filling:
- Add chopped chocolate to a large heatproof bowl; set aside. In a small saucepan over medium-heat, bring the cream to a low simmer then remove from hear. Pour the warm cream on top of the chopped chocolate and set aside for 1 minute. Using a whisk, stir the chocolate and cream together, whisking until the the melted chocolate and cream are completely combined; about 2 minutes. Add in the butter and use a spatula to stir until the butter is completely melted. Pour into chilled crust and set aside.
- For the German Chocolate Topping:
- In a small heavy saucepan, combine brown sugar, half and half and butter. Bring to a boil over medium heat, whisking constantly to dissolve sugar. Remove from heat.
- Place egg yolks in a small bowl, whisk a small amount of hot cream mixture into the yolks to temper the mixture, then return everything to the pan, whisking constantly. Cook 2-3 minutes over medium heat, stirring constantly; the mixture will thicken during this time. Remove from heat. Stir in coconut and vanilla; cool 15 minutes.
- Pour mixture over chocolate filling and sprinkle with pecans. Refrigerate for at least 2 hours before cutting into slices and serving.
Read more our recipe Rich And Creamy Vegan Chocolate Ice Cream #desserts #cakerecipe #chocolate
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