Crush approximately 24 Oreo cookies into fine crumbs using a food processor or a rolling pin within a sealed bag. In a bowl, combine the crumbs with melted unsalted butter, ensuring all crumbs are evenly coated. Press this mixture firmly into the bottom and up the sides of a 9-inch pie plate. Place the crust in the freezer for 30 minutes to set.

In a small saucepan, heat 1 cup of heavy cream over medium heat until it just begins to simmer, then pour the hot cream over 8 ounces of chopped semi-sweet chocolate. Stir gently until the chocolate is melted and smooth, then mix in 2 tablespoons of unsalted butter. Pour the ganache into the chilled Oreo crust and smooth the top. Refrigerate for at least 2 hours to set.

In a medium saucepan, combine 1 cup of brown sugar, ½ cup of half and half, and 4 tablespoons of salted butter. Heat over medium, stirring until the sugar dissolves and the mixture comes to a gentle boil. In a separate bowl, whisk together 3 egg yolks. Gradually mix in about ¼ cup of the hot sugar mixture to temper the yolks, then whisk this back into the saucepan. Cook while stirring constantly until thickened, about 3-5 minutes.

Once the topping mixture has thickened, remove it from the heat and stir in 1 cup of sweetened shredded coconut and 1 teaspoon of pure vanilla extract. Allow to cool slightly for about 10 minutes.

Spoon the cooled coconut-pecan topping over the set ganache layer in the pie. Use a spatula to spread it evenly, covering the ganache completely. Sprinkle additional chopped pecans on top. Refrigerate for at least 1 hour before serving.

Slice your No-Bake German Chocolate Pie into wedges and serve chilled. Garnish with whipped cream or serve with vanilla ice cream.