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Pie - Coconut-Pecan-German Chocolate Pie Recipe

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This recipe for Pie - Coconut-Pecan-German Chocolate Pie is from Let's Cook with Grandma Hughes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CRUST:
1 1/4 Cups Flour
1/4 tsp Salt
6 Tbl Cold Lard or Crisco
3 to 4 Tbl Ice Water

FILLING:
4 oz German Sweet Chocolate (chopped)
2 oz Unsweetened Chocolate (chopped)
1 can (14 oz) Sweetened Condensed Milk
4 Egg Yolks
1 tsp Vanilla
1 Cup Pecans (chopped)

TOPPING:
1/2 Cup Brown Sugar (packed)
1/2 Cup Heavy Whipping Cream
1/4 Cup Butter (cubed)
2 Egg Yolks
1 Cup Flaked Coconut
1 tsp Vanilla
1/4 Cup Pecans (chopped)
Directions:
Directions:
In a small bowl, mix flour and salt; cut in lard or Crisco 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 mins or overnight.

On a lightly floured surface, roll dough to a 1/8 in-thick circle; transfer to a 9 inch pie plate. Trim pastry to 1/2 inch beyond rim of plate; flute edge. Line un-pricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice Bake @ 400º for 11 to 13 mins or until bottom is lightly browned. Remove foil and weights; bake 6 to 8 mins longer or until light brown. Cool on a wire rack. Reduce oven setting to 350º.

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 to 19 mins or until set. Cool 1 hour on a wire rack.

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.

In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook 2 to 3 mins or until mixture thickens and a thermometer reads 160º, stirring constantly. Remove from heat. Stir in coconut and vanilla; cool 10 mins.

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

 

 

 

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