Coconut-Pecan German Chocolate Pie Recipe

By SD296

Ingredients

• TOPPING:
• 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 Diamond of California Chopped Pecans
• 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 Diamond of California Chopped Pecans

Details

Servings 8
Preparation time 50mins
Cooking time 85mins
Adapted from tasteofhome.com

Preparation

Step 1

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 a prebaked pie 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.