https://recipes.oncloverpond.us/index.php?action=history&feed=atom&title=Coconut-Pecan_German_Chocolate_Pie 2026-04-04T07:09:48Z Revision history for this page on the wiki MediaWiki 1.45.1 https://recipes.oncloverpond.us/index.php?title=Coconut-Pecan_German_Chocolate_Pie&diff=2776&oldid=prev 2015-02-16T17:43:45Z

<p>Created page with &quot;{{RecipeSummary |PrepTime=1 hr |CookTime=35 min + chilling |Source=[http://www.tasteofhome.com/recipes/coconut-pecan-german-chocolate-pie Taste of Home] |Yield=9&quot; pie |Rating=...&quot;</p> <p><b>New page</b></p><div>{{RecipeSummary<br /> |PrepTime=1 hr<br /> |CookTime=35 min + chilling<br /> |Source=[http://www.tasteofhome.com/recipes/coconut-pecan-german-chocolate-pie Taste of Home]<br /> |Yield=9&quot; pie<br /> |Rating={{unrated}}<br /> }}<br /> === Ingredients ===<br /> * 1-1/4 cups all-purpose flour<br /> * 1/4 teaspoon salt<br /> * 6 tablespoons cold lard<br /> * 3 to 4 tablespoons ice water<br /> <br /> ==== Filling ====<br /> * 4 ounces German sweet chocolate, chopped<br /> * 2 ounces unsweetened chocolate, chopped<br /> * 1 can (14 ounces) sweetened condensed milk<br /> * 4 egg yolks<br /> * 1 teaspoon vanilla extract<br /> * 1 cup chopped pecans<br /> <br /> ==== Topping ====<br /> * 1/2 cup packed brown sugar<br /> * 1/2 cup heavy whipping cream<br /> * 1/4 cup butter, cubed<br /> * 2 egg yolks<br /> * 1 cup flaked coconut<br /> * 1 teaspoon vanilla extract<br /> * 1/4 cup chopped pecans<br /> <br /> === Preparation ===<br /> 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.<br /> <br /> 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.<br /> <br /> 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°.<br /> <br /> 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.<br /> <br /> 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.<br /> <br /> 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.<br /> <br /> Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold.<br /> <br /> <br /> [[Category:Pie]]<br /> [[Category:Desserts]]<br /> [[Category:Chocolate]]</div>

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