Coconut-Pecan German Chocolate Pie

• Refrigerated

  • 6 Egg yolk, large

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1/2 cup Brown sugar, packed
  • 2 oz Chocolate, unsweetened
  • 4 oz German sweet chocolate
  • 6 tbsp Lard
  • 1/4 tsp Salt
  • 2 tsp Vanilla

• Nuts & Seeds

  • 1 cup Coconut, Flaked
  • 1 1/4 cup Pecan

• Drinks

  • 3 tbsp Ice water

• Dairy

  • 1/4 cup Butter
  • 1 can Condensed milk, sweetened
  • 1/2 cup Heavy whipping cream

Found on tasteofhome.com

Description

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 flaked coconut
• 1 teaspoon vanilla extract
• 1/4 cup chopped pecans

Directions

• 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. Originally published as Coconut-Pecan German Chocolate Pie in Taste of Home December 2013 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition