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á-4202

Coconut-Pecan German Chocolate Pie

By

Needs to refrigerate 4 hours

Rate this recipe 5/5 (2 Votes)

Ingredients

  • Crust:
  • 1 1/4 cups all purpose flour
  • 1/4 tsp salt
  • 6 TBS cold lard
  • 3 - 4 TBS ice water
  • Filling:
  • 4 oz German sweet chocolate, chopped
  • 2 oz unsweetened chocolate, chopped
  • 1 can (14 oz) sweetened condensed milk
  • 4 egg yolks
  • 1 tsp 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 egg yolks
  • 1 cup flaked coconut
  • 1 tsp vanilla extract
  • 1/4 cup chopped pecans

Details

Servings 8
Preparation time 50mins
Cooking time 425mins

Preparation

Step 1

1) 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 mins or overnight.

2) Preheat oven to 400 degrees F. On a lightly floured surface, roll dough to a 1/8 inch thick circle; transfer to a 9 inch pie plate. Trim pastry to 1/2 inch 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) Bake 11 - 13 mins or until bottom is lightly browned. Remove foil and weights; bake 6 - 8 mins longer or until light brown. Cool on a wire rack. Reduce oven to 350 degrees F.

4) In a microwave, melt chocolate in a lrg bowl; stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla; stir in pecans. Pour into crust. Bake 16 -19 mins or until set. Cool 1 hr on a wire rack.

5) Meanwhile, in a small heavy saucepan, combine brown sugar, cream and butter. Bring to a boil over med heat, stirring to dissolve sugar. Remove from heat.

6) In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook 2 - 3 mins or until mixture thickens and a thermometer reads 160 degrees F; stirring constantly. Remove from heat. Stir in coconut and vanilla; cool 10 mins.

7) Pour over filling; sprinkle with pecans. Refrigerate 4 hrs or until cold.

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