Coconut German Chocolate Pie Recipes

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COCONUT-PECAN GERMAN CHOCOLATE PIE



Coconut-Pecan German Chocolate Pie image

This German chocolate pecan pie combines the ingredients everyone loves in its classic cake cousin. It's so silky and smooth, you won't be able to put your fork down. -Anna Jones, Coppell, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 19

1-1/4 cups all-purpose flour
1/4 teaspoon salt
6 tablespoons cold lard
3 to 4 tablespoons ice water
FILLING:
4 ounces German sweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 can (14 ounces) sweetened condensed milk
4 large egg yolks
1 teaspoon vanilla extract
1 cup chopped pecans
TOPPING:
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/4 cup butter, cubed
2 large egg yolks
1 cup sweetened shredded coconut
1 teaspoon vanilla extract
1/4 cup chopped pecans

Steps:

  • 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., 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., 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°., 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., 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 2-3 minutes or until mixture thickens and a thermometer reads 160°, stirring constantly. Remove from heat. Stir in coconut and vanilla; cool 10 minutes., Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold.

Nutrition Facts : Calories 801 calories, Fat 54g fat (24g saturated fat), Cholesterol 215mg cholesterol, Sodium 227mg sodium, Carbohydrate 75g carbohydrate (53g sugars, Fiber 5g fiber), Protein 12g protein.

GERMAN CHOCOLATE PIE



German Chocolate Pie image

This is a pie with the flavor of a German Chocolate Cake.

Provided by Suzanne Stull

Categories     Desserts     Pies     Chocolate Pie Recipes

Time 45m

Yield 8

Number Of Ingredients 14

⅓ cup white sugar
3 tablespoons cornstarch
1 ½ cups milk
1 (4 ounce) bar German sweet chocolate, chopped
1 tablespoon butter
2 egg yolks, beaten
1 teaspoon vanilla extract
1 (9 inch) pie crust, baked
1 egg
1 (5 ounce) can evaporated milk
½ cup white sugar
¼ cup butter
1 ⅓ cups flaked coconut
½ cup chopped pecans

Steps:

  • In a medium saucepan, combine the 1/3 cup sugar and the cornstarch. Stir in the milk, chocolate, and 1 tablespoon butter or margarine. Cook and stir till thickened and bubbly. Reduce heat; cook and stir 2 minutes more.
  • Gradually stir about 1 cup of mixture into egg yolks. Return mixture to saucepan; bring to boiling. Cook and stir 2 minutes more. Stir in vanilla.
  • Turn the hot pie filling into the baked pie shell.
  • In another saucepan, combine the beaten egg, evaporated milk, the 1/2 cup sugar, and 1/4 cup butter or margarine. Cook and stir over medium heat just till the mixture is thickened and bubbly. Stir in the coconut and pecans.
  • Spread the pecan mixture evenly over the chocolate filling. Cool the pie on a wire rack; chill thoroughly.

Nutrition Facts : Calories 480.6 calories, Carbohydrate 51.2 g, Cholesterol 102.3 mg, Fat 29.5 g, Fiber 2.8 g, Protein 6.5 g, SaturatedFat 14.7 g, Sodium 238.7 mg, Sugar 37.5 g

COCONUT-PECAN GERMAN CHOCOLATE PIE



Coconut-Pecan German Chocolate Pie image

A pie reminisce of German Chocolate Cake. Very rich, dense, chocolately pie. From Taste of Home. Note: Chill time not included.

Provided by gailanng

Categories     Pie

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 17

1 1/4 cups all-purpose flour
1/4 teaspoon salt
6 tablespoons vegetable shortening, chilled
3 -4 tablespoons ice water
4 ounces German sweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 (14 ounce) can sweetened condensed milk
4 egg yolks
1 teaspoon vanilla extract
1 cup pecans, chopped
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/4 cup butter, cubed
2 egg yolks
1 cup flaked coconut
1 teaspoon vanilla extract
1/4 cup pecans, chopped

Steps:

  • Mix flour and salt in a small bowl . . . blend lard in until crumbly. Add ice water gradually, toss until dough holds together. Shape into a disk and refrigerate 30 minutes or overnight wrapped in plastic wrap.
  • Preheat oven to 400°.
  • Roll dough to a 1/8-in.-thick circle on a lightly floured surface. Transfer dough to a 9-in. pie plate. Trim pastry to 1/2 inches beyond rim of plate and flute edge. Line unpricked pastry with a double thickness of foil and fill with pie weights, dried beans or uncooked rice.
  • 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°.
  • Melt chocolates in a large bowl in the microwave and stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla until well blended. Stir in pecans. Pour into crust.
  • Bake 16-19 minutes or until set.
  • Cool 1 hour on a wire rack.
  • Meanwhile . . . combine brown sugar, cream and butter in a small heavy saucepan. On medium heat, bring to a boil, while stirring to dissolve sugar. Remove from heat.
  • Whisk a small amount of hot mixture into egg yolks in a small bowl. Return all to pan and whisk constantly, cook 2-3 minutes or until mixture thickens and a thermometer reads 160°. Remove from heat. Stir in coconut and vanilla; cool 10 minutes.
  • Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold.

Nutrition Facts : Calories 783.3, Fat 52.2, SaturatedFat 22.7, Cholesterol 177, Sodium 236.2, Carbohydrate 74.9, Fiber 5.2, Sugar 52.6, Protein 11.5

CONTEST-WINNING GERMAN CHOCOLATE PIE



Contest-Winning German Chocolate Pie image

Thanksgiving dinner at our house includes an average of 25 guests and a dozen different pies. This one has all the luscious flavor of German chocolate cake. A friend who tried it told me he wanted it to be his birthday pie from now on.-Debbie Clay, Farmington, New Mexico

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 16

Dough for single-crust pie
FILLING:
4 ounces German sweet chocolate, chopped
1 tablespoon butter
1 teaspoon vanilla extract
1/3 cup sugar
3 tablespoons cornstarch
1-1/2 cups whole milk
2 large egg yolks
TOPPING:
2/3 cup evaporated milk
1/2 cup sugar
1/4 cup butter, cubed
1 large egg, lightly beaten
1-1/3 cups sweetened shredded coconut, toasted
1/2 cup chopped pecans, toasted

Steps:

  • 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 crust 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. Bake 25 minutes. Remove foil and weights; bake until golden brown, 4-6 minutes longer. Cool on a wire rack., For filling, in a microwave, melt chocolate and butter; stir until smooth. Stir in vanilla. In a small heavy saucepan, mix sugar and cornstarch. Whisk in whole milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in chocolate mixture. Pour into crust., For topping, in a small saucepan, combine evaporated milk, sugar and butter. Cook and stir until butter is melted and mixture just comes to a boil. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in coconut and pecans. Pour over filling., Cool pie 30 minutes on a wire rack. Refrigerate, covered, until cold, at least 3 hours.

Nutrition Facts : Calories 549 calories, Fat 34g fat (17g saturated fat), Cholesterol 117mg cholesterol, Sodium 265mg sodium, Carbohydrate 58g carbohydrate (40g sugars, Fiber 1g fiber), Protein 8g protein.

GERMAN CHOCOLATE PIE



German Chocolate Pie image

Transform the classic cake into an equally crowd-pleasing pie with a buttery crust and rich chocolate, pecan, and coconut filling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 4h25m

Number Of Ingredients 12

1 cup pecans
1/3 cup unsweetened coconut flakes, for serving (optional)
Unbleached all-purpose flour, for dusting
1 disk Test Kitchen's Favorite Pate Brisee
4 tablespoons unsalted butter, melted
2 large eggs, lightly beaten
1 can sweetened condensed milk
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
7 ounces semisweet chocolate, finely chopped (1 1/4 cups)
1 cup sweetened shredded coconut
Lightly sweetened whipped cream, for serving

Steps:

  • Preheat oven to 375 degrees. Spread pecans in a single layer on a baking sheet, and if using, unsweetened coconut on another. Bake until pecans are fragrant and coconut is golden, 8 to 10 minutes for pecans and 5 to 7 minutes for coconut. Let cool. Coarsely chop pecans.
  • On a lightly floured surface, roll out dough to an 11-inch round about 1/8 inch thick. Transfer to a 9-inch pie dish; trim edges to a 1-inch overhang. Tuck edges under and crimp as desired. Freeze until firm, about 15 minutes.
  • Line crust with parchment and fill with dried beans or pie weights. Bake on lower rack until bottom no longer looks wet and edges begin to turn golden, about 30 minutes. Carefully remove parchment and beans; continue baking until golden brown all over, 10 to 15 minutes more. Let cool completely on a wire rack, about 30 minutes. Reduce oven temperature to 350 degrees.
  • Whisk butter into eggs, then whisk in condensed milk, vanilla, and salt. Stir in chocolate, sweetened coconut, and toasted pecans. Pour into cooled crust. Bake until just set in center, 30 to 35 minutes. Let cool on wire rack for 1 hour. Chill for at least 1 hour and up to 3 days. Serve, dolloped with whipped cream and sprinkled with toasted unsweetened coconut, if desired.

LUBY'S GERMAN CHOCOLATE PIE



Luby's German Chocolate Pie image

Chocolate combines with coconut and pecans -- the essential ingredients for a German chocolate cake.

Provided by Marion McWhorter

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 12

1 ½ cups white sugar
2 tablespoons all-purpose flour
2 tablespoons cornstarch
2 teaspoons unsweetened cocoa powder
2 tablespoons water
1 ½ tablespoons melted butter
2 eggs
1 (12 fluid ounce) can evaporated milk
¾ cup flaked coconut
⅓ cup chopped pecans
1 teaspoon vanilla extract
1 recipe pastry for a 9 inch single crust pie

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large bowl combine the sugar, flour, cornstarch and cocoa. Add water and melted butter whisk until combined. Add the eggs one at a time, beating well after each one. Add the milk and beat until well blended. Stir in the coconut, pecans and vanilla. Pour batter into the pie shell.
  • Bake at 375 degrees F (190 degrees C) for 45 minutes or until firm.

Nutrition Facts : Calories 439.5 calories, Carbohydrate 60.5 g, Cholesterol 65.9 mg, Fat 19.7 g, Fiber 2.2 g, Protein 7.1 g, SaturatedFat 7.9 g, Sodium 220.1 mg, Sugar 45.2 g

COCONUT GERMAN CHOCOLATE PIE



COCONUT GERMAN CHOCOLATE PIE image

Categories     Chocolate     Dessert     Bake     Christmas     Thanksgiving     Winter     Chill

Yield 8 slices

Number Of Ingredients 18

Filling
4 ounces German sweet chocolate
2 ounces unsweetened chocolate
4 egg yolks
1 can (14 ounces) sweetened condensed milk
1 tsp vanilla extract
Lower Topping
2 egg yolks
1/4 cup butter
1/2 cup heavy cream
1/2 cup packed brown sugar
1 tsp vanilla extract
1 cup shredded coconut
Upper Topping
1/4 cup powdered sugar
1 tsp vanilla extract
1 pint heavy cream
1/8 cup shredded dark chocolate bar shavings

Steps:

  • Filling Preheat oven to 400. Melt chocolates in the microwave using a large bowl, stir until smooth. In a separate bowl, whisk together the egg yolks, milk and vanilla. Add to the melted chocolate, until fully combined and silky smooth. Pour into ready made or home made crust (separate recipe). Bake 17-18 minutes or until set. Cool 1 hour on a wire rack or in the fridge. Can be made a day early. Lower Topping In a medium sauce pan, combine egg yolks, butter, cream, brown sugar and vanilla until fully melted and smooth. Remove from heat and stir in the coconut while cooling until fully combined. Pour over the pie filling and smooth with spatula. Refrigerate until ready to create the upper topping. Stick metal bowl and beaters into the freezer for making the upper topping later. Upper Topping Make this just before serving the pie. Blend heavy cream, vanilla and powdered/confectioners sugar in cold bowl with beaters from the freezer. Blend on high until whipped cream is stiff. Spread onto pie and smooth with spatula. Sprinkle grated chocolate shavings onto the pie. Refrigerate if needed before serving. Optional to serve with chopped walnuts or pecans, in the filling or sprinkled on top, or both. Serves 8.

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