Coconut-Pecan German Chocolate

Photo by Susan M.
Adapted from tasteofhome.com

PREP TIME

20

minutes

TOTAL TIME

--

minutes

SERVINGS

8

Servings

PREP TIME

20

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from tasteofhome.com

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

    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

    egg yolks

  • 1

    cup flaked coconut

  • 1

    teaspoon vanilla extract

  • 1/4

    cup chopped pecans

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

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