Ingredients
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.
- 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.
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