Chocolate Coconut Pecan Pie

• Vegetarian

• Refrigerated

  • 1 Egg, large
  • 2 Egg yolks

• Baking & Spices

  • 4 oz 70% bittersweet chocolate
  • 2 1/2 cups All-purpose flour
  • 1/2 cup Brown sugar, packed light
  • 2 oz Chocolate, unsweetened
  • 1 tsp Salt
  • 2 tbsp Sugar
  • 2 1/2 tsp Vanilla

• Nuts & Seeds

  • 1 7 oz bag Coconut, sweetened
  • 1 cup Pecan

• Drinks

  • 1/2 cup Ice water

• Dairy

  • 1 cup Butter, unsalted
  • 2 oz Butter, salted
  • 1 14 ounce can Condensed milk, sweetened
  • 1/2 cup Half and half

Found on bakerbynature.com

Ingredients

• For the crust:
• 2 1/2 cups all purpose flour
• 2 tablespoon sugar
• 1/2 teaspoon salt
• 1 cup very cold unsalted butter, cut into tiny cubes
• 1/2 cup ice water (you probably won’t use it all)
• For the chocolate filling:
• 4 ounces 70% bittersweet chocolate, chopped
• 2 ounces unsweetened chocolate, chopped
• (1) 14 ounce can of sweetened condensed milk
• 1 large egg + 4 large egg yolks, at room temperature
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 3/4 cup pecans, chopped
• For the coconut filling:
• 1/2 cup packed light brown sugar
• 1/2 cup half and half
• 2 ounces SALTED butter, cut into tiny pieces
• 2 egg yolks
• (1) 7 oz bag sweetened shredded coconut
• 1 teaspoon vanilla extract
• 1/4 cup pecans, chopped

Directions

• For the crust:
• Mix flour, sugar, and salt in a food processor or blender. Add butter and pulse until a coarse meal forms. Slowly blend in just enough ice water to form moist clumps. Gather the dough into a ball and divide in half (you can use a kitchen scale if you want them to be perfectly even). Form dough into 2 balls and gently flatten into disks. Wrap each disk in plastic and place in the refrigerator to chill for at least 2 hours.
• For fillings and assembly:
• Preheat oven to 400 degrees (F).
• On a generously floured surface roll dough out and into a large circle; about 1/8 in thickness. Carefully fold in 4 and transfer to a 9-in. pie plate; unfold and fit it into the plate. Trim the edges to about a 1/2 inch over the rim of the plate, then fold or flute the edges to your liking.
• Line the pie crust with a double layer of aluminum foil, then fill with pie weights or uncooked rice.
• Bake for 8-10 minutes or until bottom is lightly golden brown. Remove foil and weights and bake for 5 minutes longer. Cool on a wire rack. Reduce oven setting to 375 degrees (F).
• In a microwave or double-boiler, melt chocolates in a large heat-proof bowl; stir until smooth. Cool to room temperature, then whisk in milk, egg, egg yolks, vanilla, and salt. Fold in pecans.
• Pour chocolate filling into the crust and bake for 15 - 18 minutes, or until center is set. Cool for at least 30 minutes on a wire rack.
• While the pie is cooling, make your coconut topping!
• In a small heavy saucepan, combine brown sugar, half and half and butter. Bring to a boil over medium heat, whisking constantly to dissolve sugar. Remove from heat.
• Place egg yolks in a small bowl, whisk a small amount of hot cream mixture into the yolks to temper the mixture, then return everything to the pan, whisking constantly. Cook 2-3 minutes over medium heat, stirring constantly; the mixture will thicken during this time. Remove from heat. Stir in coconut and vanilla; cool 10 minutes.
• Pour coconut mixture over chocolate filling and sprinkle with pecans. Refrigerate for at least 4 hours before cutting into slices and serving.