Ashley | Baker By Nature

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.