German Chocolate Slab Pie

• Refrigerated

  • 8 Egg yolks

• Canned Goods

  • 2 12 ounce cans Evaporated milk

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 4 tbsp Cornstarch
  • 1 German chocolate filling
  • 2 4 ounce packages German or sweet baking chocolate
  • 2 tsp Kosher salt
  • 1/4 tsp Salt
  • 146 tsp Sugar
  • 1 tsp Vanilla

• Nuts & Seeds

  • 2 cups Coconut, Flaked
  • 2 cups Pecans

• Bread & Baked Goods

  • 1 Pie crust

• Dairy

  • 1 cup Butter, unsalted
  • 1/2 cup Butter
  • 8 tbsp Buttermilk, whole

Found on adashofsanity.com

Description

Ingredients

• Pie Crust
• 2½ cups all-purpose flour
• 2 teaspoons kosher salt
• 2 teaspoons sugar
• 1 cup unsalted butter, cubed
• 8 tablespoons whole buttermilk, more if you find the dough dry
• German Chocolate Filling
• 2 -4 ounce packages of German or sweet baking chocolate, chopped
• 1/2 cup butter
• 2 - 12 ounce cans evaporated milk
• 3 cups sugar
• 4 tablespoons cornstarch
• 1/4 teaspoon salt
• 8 egg yolks
• 1 teaspoon vanilla
• 2 cups flaked coconut
• 2 cups chopped pecans

Directions

• Make the crust.
• In a medium mixing bowl add flour, salt, and sugar, stir to combine.
• Then using a a pastry blender (or a fork if you dont have) cut butter into flour mixture until mixture resembles coarse crumbs.
• Add buttermilk to the center of the dough, stir until mixture starts to come together. If you need to add a teaspoon of two to bring the dough together, then do. I have used an additional tablespoon to make this crust.
• Then start to knead the dough in the bowl. Once the dough has come together, turn dough out onto a lightly floured surface. Shape into a disk. Cover tightly with plastic wrap; chill in the refrigerator for 30 minutes.
• Meanwhile preheat the oven to 350°.
• Roll out pie crust to 17x12 rectangle. Then roll dough into your 15½x10½- inch jelly-roll pan, pressing into bottom and up sides. Crimp or fold edges as desired. Cover dough with a piece of parchment paper, letting ends extend over edges of pan.
• Set another 15½x10½- inch jelly-roll pan on top of the parchment paper,
• Then place in the oven and bake for 20-minutes. If you have pie weights set them on top of the jelly roll pan that is covering the dough, if you dont use an oven proof pot, this is what I did. Or you can leave it just how it is, making sure to push down the top jelly roll pan.
• While crust is baking, start the filling. Combine & toss together coconut and pecan in a small bowl and set aside.
• In a small sauce pan melt chocolate and butter over medium-low heat and stir until smooth. Remove from heat once melted and slowly stir in milk. Set aside, not on the stove top.
• In medium mixing bowl stir together sugar, cornstarch and salt. Then in a small bowl mix egg yolks and vanilla, slowly stir in melted chocolate mixture in with the eggs, whisking until smooth with a wire whisk.
• Pour chocolate and egg yolk mixture in with the sugar & cornstarch mixture, stir to combine, set aside until crust is done baking.
• Remove pie pan from oven, then gently remove additional jelly roll pan off the top, paper and weights, if you used. Reduce oven to 325°.
• In 1-quart saucepan, heat chocolate and butter over medium-low heat until melted and mixture can be stirred smooth. Remove from heat; gradually stir in milk.
• Pour filling into crust-lined pan and sprinkle pecans and coconut over filling.
• Bake for another 35-45 minutes or until almost set. Cool completely on cooling rack, about 1-2 hours.
• Slice, serve and devour. Top with whipped cream as garnish.