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


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 place in the refrigerator to chill for least 2 hours. 

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.

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. 

Remove pie from the refrigerator and spoon the mixture over chocolate filling, then sprinkle with pecans.

Refrigerate for at least 1 hour before cutting into slices and serving.

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