No-Bake German Chocolate Pie
Recipe: https://recipestripper.com/recipes/bf582c53-d86c-43d1-a776-b861b8bd865f
Original source: https://bakerbynature.com/no-bake-german-chocolate-pie/
Recipe image: https://bakerbynature.com/wp-content/uploads/2017/06/germanchocolatepie1-1-of-1-1.jpg

An easy and indulgent recipe for No-Bake German Chocolate Pie.
Yield: 1
Prep time: PT30M
Cook time: PT15M
Total time: PT225M

Ingredients
- (1) package Oreo cookies, crushed into crumbs (see post for more info on this)
- 8 tablespoons unsalted butter, melted
- 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
- 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
1. [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.
2. [For the Chocolate Ganache Filling:] Add chopped chocolate to a large heatproof bowl; set aside.
3. [For the Chocolate Ganache Filling:] 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.
4. [For the Chocolate Ganache Filling:] Add in the butter and use a spatula to stir until the butter is completely melted.
5. [For the Chocolate Ganache Filling:] Pour into chilled crust and place in the refrigerator to chill for least 2 hours.
6. [For the German Chocolate Topping:] In a small saucepan, combine brown sugar, half and half and butter. Bring to a boil over medium heat, whisking constantly to dissolve sugar. Remove from heat.
7. [For the German Chocolate Topping:] 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.
8. [For the German Chocolate Topping:] 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.
9. [For the German Chocolate Topping:] Remove pie from the refrigerator and spoon the mixture over chocolate filling, then sprinkle with pecans.
10. [For the German Chocolate Topping:] Refrigerate for at least 1 hour before cutting into slices and serving.