Coconut-Pecan German Chocolate Pie Recipe by Jeanie Hesse - Musely
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Coconut-Pecan German Chocolate Pie Recipe

posted in Food & Drink > Recipes
12/02/2014
  • Ingredients

    1-1/4 cups all-purpose flour
    1/4 teaspoon salt
    6 tablespoons cold lard
    3 to 4 tablespoons ice water
    FILLING:
    4 ounces German sweet chocolate, chopped
    2 ounces unsweetened chocolate, chopped
    1 can (14 ounces) sweetened condensed milk
    4 egg yolks
    1 teaspoon vanilla extract
    1 cup chopped pecans


    =

  • 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 chopped pecans

  • Directions

    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°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. 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°.
    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°, 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. Yield: 8 servings.

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