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Coconut-Pecan German Chocolate Pie

Coconut-Pecan German Chocolate

1 pie crust (use your favorite pie crust recipe or you can use pillsbury pie crust that you unroll..there are 2 in the box and you will just need on)

For the filling:
4 ounces German sweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 can sweetened condensed milk (14 ounce)
4 egg yolks
1 teaspoon vanilla extract
1 cup chopped pecans or you can use walnuts if you want
For the topping:
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/4 cup butter, sliced
2 egg yolks
1 cup coconut flakes (the sweetened kind)
1 teaspoon vanilla extract
1/4 cup chopped pecans or walnuts

Preheat oven to 400°. On floured surface, roll out pie dough to a 1/8″ and place into a 9″ pie plate, flute edges. Place 2 sheets of foil over the top of the dough (don’t poke holes in crust) then fill the crust with dried beans or dry rice. Bake 11-13 minutes or until bottom is lightly browned. Remove foil and dry beans or dry rice and bake 6-8 minutes longer or until light brown. Cool on a wire rack. Reduce oven setting to 350°.
To make filling, melt chocolates in a large bowl in microwave, stirring until smooth. Cool slightly. Whisk in condensed milk, 4 egg yolks and vanilla, then stir in pecans. Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour.
To make topping: In a small heavy saucepan, combine brown sugar, whipping cream and butter. Bring to a boil over medium heat, stir constantly to dissolve sugar. Remove from heat. In a small bowl, whisk a small amount of hot mixture into egg yolks. then return all to pan, whisking constantly (very important not to stop stirring) Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°. Remove from heat. Stir in the coconut and vanilla; cool for another 10 minutes.
Pour over filling and spread evenly, sprinkle with pecans.
Refrigerate 4 hours or until cold.
Serves about 10 (best to make slices small this is a rich pie)

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