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.

 

Post Author: Stephanie

Stephanie Ayers writes speculative fiction, where horror and fantasy collide. She is a self proclaimed word whisperer and unicorn living in Ohio disguised as a human. She mothers her children and avoids all things housework and zombies. When she isn't doing any of these things, she can be found browsing thrift stores and flea markets with her husband, attending football games with her son, or binging on TV shows.

Visit her Amazon page to view all her available books.

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