Breadcrumbs

coconut pecan german chocolate pie

Total Time: 1 Hour, 25 Minutes + Chilling
Prep Time: 50 Minutes
Bake: 35 Minutes

Ingredients

Yield: 8 Servings

    • Pastry for single-crust pie (9 inch)
    • 4 oz German sweet chocolate, chopped
    • 2 oz unsweetened chocolate, chopped
    • 1 can (14oz) sweetened condensed milk
    • 4 egg yolks
    • 1 tsp vanilla extract
    • 1 cup chopped pecans

TOPPING

    • 1/2 cup brown sugar
    • 1/2 cup heavy whipping cream
    • 1/4 cup butter, cubed
    • 2 egg yolks
    • 1 cup flaked coconut
    • 1 tsp vanilla extract
    • 1/4 cup chopped pecans

Directions:

    1. Preheat oven to 400 degrees. Place pastry in a 9 inch pie pan; trim and flute. Line unpricked pastry with foil. Fill with pie weights. Bake 12 minutes. Remove foil and weights; bake 6-8 minutes or until light brown.
    2. Melt chocolates; cool slightly. Whisk in milk, yolks, and vanilla; stir in pecans. Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour on a wire rack.
    3. In a saucepan, combine brown sugar, cream, and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat.
    4. Whisk a small amount of hot mixture into yolks; return to pan, whisking constantly. Cook and stir 3 minutes or until thickened and a thermometer reads 160 degrees. Remove from heat. Stir in coconut and vanilla; cool 10 minutes.
    5. Pour over filling; sprinkle with pecans. Chill 4 hours or until cold.

 

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