Dessert,  Kitchensmack,  Recipes

Kitchen Smack: Coconut-Pecan German Chocolate Pie

Coconut-Pecan German Chocolate Pie

Even though we’ve only gotten a tease of Spring here in Ohio, I can already think of tons of potlucks and picnics and… oh yeah. This pie I found on Taste of Home is a twist on my classic go-to and brings all the yumminess of German Chocolate cake to pie form. 

  • 1 1/4 c all purpose flour
  • 1/4 tsp salt
  • 6 tbsp cold lard
  • 3-4 tbsp ice water

Filling:

  • 4 oz German sweet chocolate (chopped)
  • 2 oz unsweetened chocolate (chopped)
  • 1 can sweetened condensed milk (14 oz)
  • 4 lg egg yolks
  • 1 tsp vanilla extract
  • 1 cup pecans (chopped)

Topping:

  • 1/2 c packed brown sugar
  • 1/2 c heavy whipping cream
  • 1/4 c butter (cubed)
  • 2 lg egg yolks
  • 1 c sweetened shredded coconut
  • 1 tsp vanilla extract
  • 1/4 c pecans (chopped)
  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. Refrigerate 30 minutes or overnight.

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

 

  • Use any single-crust pie pastry your heart desires, including pre-made if you’re short on time.
  • Hold the scrambled eggs, please! To achieve a silky smooth filling and topping, heat the egg yolks slowly and gently.

 

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