Coconut-Pecan German Chocolate Pie

Name: Coconut-Pecan German Chocolate Pie
Prep time: 50 min
Cook time: 35 min
Total time: 1 h 25 min
Yield: 8 serving(s)
Ingredients: 1 1/4 cups all-purpose flour; 1/4 teaspoon salt; 6 tablespoons vegetable shortening, chilled; 3 -4 tablespoons ice water; 4 ounces German sweet chocolate, chopped; 2 ounces unsweetened chocolate, chopped; 1 (14 ounce) can sweetened condensed milk; 4 egg yolks; 1 teaspoon vanilla extract; 1 cup pecans, chopped; 1/2 cup packed brown sugar; 1/2 cup heavy whipping cream; 1/4 cup butter, cubed; 2 egg yolks; 1 cup flaked coconut; 1 teaspoon vanilla extract; 1/4 cup pecans, chopped

Submitted by gailanng

"A pie reminisce of German Chocolate Cake. Very rich, dense, chocolately pie. From Taste of Home. Note: Chill time not included."

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Ready In:: 1hr 25mins
Ingredients:: 17
Serves:: 8

ingredients

1 ¹⁄₄ cups all-purpose flour
¹⁄₄ teaspoon salt
6 tablespoons vegetable shortening, chilled
3 -4 tablespoons ice water
FILLING
4 ounces German sweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 (14 ounce) can sweetened condensed milk
4 egg yolks
1 teaspoon vanilla extract
1 cup pecans, chopped
TOPPING
¹⁄₂ cup packed brown sugar
¹⁄₂ cup heavy whipping cream
¹⁄₄ cup butter, cubed
2 egg yolks
1 cup flaked coconut
1 teaspoon vanilla extract
¹⁄₄ cup pecans, chopped

directions

Mix flour and salt in a small bowl . . . blend lard in until crumbly. Add ice water gradually, toss until dough holds together. Shape into a disk and refrigerate 30 minutes or overnight wrapped in plastic wrap.
Preheat oven to 400°.
Roll dough to a 1/8-in.-thick circle on a lightly floured surface. Transfer dough to a 9-in. pie plate. Trim pastry to 1/2 inches beyond rim of plate and flute edge. Line unpricked pastry with a double thickness of foil and fill with pie weights, dried beans or uncooked rice.
Bake 11-13 minutes or until bottom is lightly browned. Remove foil and weights . . . bake 6-8 minutes longer or until light brown. Cool on a wire rack.
Reduce oven setting to 350°.
Melt chocolates in a large bowl in the microwave and stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla until well blended. Stir in pecans. Pour into crust.
Bake 16-19 minutes or until set.
Cool 1 hour on a wire rack.
Meanwhile . . . combine brown sugar, cream and butter in a small heavy saucepan. On medium heat, bring to a boil, while stirring to dissolve sugar. Remove from heat.
Whisk a small amount of hot mixture into egg yolks in a small bowl. Return all to pan and whisk constantly, cook 2-3 minutes or until mixture thickens and a thermometer reads 160°. Remove from heat. Stir in coconut and vanilla; cool 10 minutes.
Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold.

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RECIPE SUBMITTED BY

gailanng

United States

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!

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