• Taste of Home Coconut-Pecan German Chocolate Pie
******
MAKES:
8 servings
TOTAL TIME:
Prep: 50 min. + chilling Bake: 35 min. + chilling

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 large 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 large egg yolks
1 cup sweetened shredded 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. 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.

    @tasteofhome

    8 months ago
  • Coppell, Texas
  • Coconut-Pecan German Chocolate Pie ****** MAKES: 8 servings TOTAL TIME: Prep: 50 min. + chilling Bake: 35 min. + chilling 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 large 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 large egg yolks 1 cup sweetened shredded 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. 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. https://scontent-frx5-1.cdninstagram.com/vp/1aff0b7f4e6f02b9902378459d6bfe8c/5BD08C40/t51.2885-15/e15/26868387_149246835760708_6727278099735511040_n.jpg?ig_cache_key=MTcxMDQzOTIwODQ5MjM3Mzc2OA%3D%3D.2 tasteofhome

    Coconut-Pecan German Chocolate Pie
    ******
    MAKES:
    8 servings
    TOTAL TIME:
    Prep: 50 min. + chilling Bake: 35 min. + chilling

    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 large 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 large egg yolks
    1 cup sweetened shredded 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. 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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