Name: Coconut-Pecan German Chocolate Pie
Prep time: 50 min
Cook time: 50 min
Yield: 8
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 -

Recipe information

Cooking:

50 min.

Servings per container:

Source:

More details

Ingredients for - Coconut-Pecan German Chocolate Pie

1. 1-1/4 cups all-purpose flour -

2. 1/4 teaspoon salt -

3. 6 tablespoons cold lard -

4. 3 to 4 tablespoons ice water -

5. Filling: -

6. 4 ounces German sweet chocolate, chopped -

7. 2 ounces unsweetened chocolate, chopped -

8. 1 can (14 ounces) sweetened condensed milk -

9. 4 large egg yolks -

10. 1 teaspoon vanilla extract -

11. 1 cup chopped pecans -

12. Topping: -

13. 1/2 cup packed brown sugar -

14. 1/2 cup heavy whipping cream -

15. 1/4 cup butter, cubed -

16. 2 large egg yolks -

17. 1 cup sweetened shredded coconut -

18. 1 teaspoon vanilla extract -

19. 1/4 cup chopped pecans -

How to cook deliciously - Coconut-Pecan German Chocolate Pie

1. Stage

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.

2. Stage

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.

3. Stage

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°.

4. Stage

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.

5. Stage

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.

6. Stage

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.

7. Stage

Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold.