Make the cookie base

1. Put the crushed Oreo crumbs in a mixing bowl and pour in the melted butter. Stir until every crumb is moistened.

2. Press the mixture firmly into a 9-inch pie dish, compacting it on the bottom and up the sides so the shell holds together.

3. Transfer the pie shell to the freezer for about 30 minutes to firm up.

Prepare the ganache filling

1. Place the chopped chocolate in a heatproof bowl and set it aside.

2. Warm the heavy cream in a small saucepan over medium heat just until it begins to steam and small bubbles form at the edges — don’t let it reach a rolling boil. Remove from the heat.

3. Pour the hot cream over the chocolate. Let the bowl sit undisturbed for one minute so the chocolate softens.

4. Whisk the cream and chocolate together until you have a smooth, glossy mixture. Fold in the cubed butter and stir until it melts completely and the ganache becomes silky.

5. Pour the ganache into the chilled cookie crust and smooth the top. Refrigerate for a minimum of 2 hours so the filling sets.

Make the German chocolate topping

1. In a small saucepan combine the brown sugar, half-and-half, and the salted butter. Heat over medium, stirring, until the sugar dissolves and the mixture comes to a gentle boil. Remove from heat.

2. In a separate bowl, whisk the egg yolks. Slowly add a few spoonfuls of the hot sugar mixture into the yolks while whisking constantly to temper them. Then pour the yolk mixture back into the saucepan, returning it to medium heat.

3. Cook, stirring continuously, for 2–3 minutes until the mixture thickens slightly. Take the pan off the heat. Stir in the shredded coconut and vanilla. Let the topping cool for about 15 minutes.

4. Spoon the cooled coconut-pecan mixture over the chilled ganache layer and scatter the chopped pecans on top.