Coconut-Pecan German Chocolate Pie
Recipes Desserts Holidays Other ethnic food
Description
Use this pie crust recipe or save yourself time and calories by using a pre-made crust from the grocery store. No matter what you decide, the pie will be silky and smooth and most importantly, delicious.
Ingredients
1-1/4 c. all-purpose flour
1/4 t. salt
6 T. cold lard
3 to 4 T. ice water
FILLING:
4 oz. German sweet chocolate, chopped
2 oz. unsweetened chocolate, chopped
1- 14 oz. can sweetened condensed milk
4 egg yolks
1 t. Pure Vanilla Extract
1 c. chopped pecans
TOPPING:
1/2 c. packed brown sugar
1/2 c. heavy whipping cream
1/4 c. butter, cubed
2 egg yolks
1 c. flaked coconut
1 t. Pure Vanilla Extract
1/4 c. chopped pecans
Directions
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In a small bowl, mix flour and salt; cut in lard until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 30 minutes or overnight.
Preheat oven to 400 degrees. On a lightly floured surface, roll dough to a 1/8-inch thick circle; transfer to a 9 inch pie plate. Trim pastry to 1/2 inch beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. 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 degrees.
In a microwave, melt chocolates in a large bowl; stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla; stir in pecans. Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour on a wire rack.
Meanwhile, in a small heavy saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat.
In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture thickens and a thermometer reads 160 degrees, stirring constantly. Remove from heat. Stir in coconut and vanilla; cool 10 minutes.
Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold.