Ingredients
Chocolate Cookie Crust
3 cups finely crushed chocolate sandwich cookies (cream removed)
½ cup unsalted butter, melted
1 tablespoon granulated sugar
Pinch of fine sea salt
Chocolate Cream Filling
8 oz (226 g) cream cheese, softened to room temperature
1 cup powdered sugar
6 oz German’s Sweet Chocolate, melted and cooled slightly
1 teaspoon vanilla extract
1 cup whipped topping (or stabilized whipped cream)
Coconut Pecan Topping
½ cup evaporated milk
½ cup light brown sugar
2 large egg yolks
¼ cup unsalted butter
Pinch salt
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
1 cup toasted chopped pecans
Decoration
Chocolate curls
Toasted coconut flakes
Whole toasted pecans
Instructions
Step 1
Remove the cream filling from the chocolate sandwich cookies and process into fine crumbs.
Mix with butter, sugar and salt.
Press firmly into a 9-inch pie dish using the bottom of a measuring cup.
Refrigerate 20 minutes.
Step 2
Beat softened cream cheese for 2 minutes until smooth.
Slowly add powdered sugar.
Mix in melted German chocolate.
Add vanilla.
Fold in whipped topping gently.
Spread into chilled crust.
Step 3
In a saucepan combine
Evaporated milk
Brown sugar
Egg yolks
Butter
Cook over medium-low heat while stirring constantly for about 8–10 minutes until thick enough to coat the back of a spoon.
Remove from heat.
Mix in vanilla.
Fold in toasted coconut and pecans.
Cool completely.
Step 4
Spread cooled topping over chocolate filling.
Decorate with chocolate curls, toasted coconut and pecans.
Refrigerate at least 4 hours.
For best texture chill overnight.
Slice using a warm knife.
Serve cold.
Notes
✔ Remove the Oreo filling for a crisp bakery crust.
✔ Toast coconut and pecans before mixing.
✔ Never pour warm topping over the filling.
✔ Chill overnight for the cleanest slices.
✔ Use room temperature cream cheese.
✔ Store refrigerated up to 5 days.
✔ Freeze up to 2 months.
- Prep Time: 25 Minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian