Coconut Pecan German Chocolate Pie Recipes

GERMAN CHOCOLATE PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk the corn syrup, eggs, sugar, butter, and vanilla together in a mixing bowl until light-colored and well blended. Stir in the pecans and coconut. Sprinkle the chocolate chips over the bottom of the prepared pie crust. Pour the corn syrup mixture over the chocolate chips.
• Bake in preheated oven until top is set, 55 to 60 minutes. Cool completely on a rack before serving, about 2 hours.

COCONUT-PECAN GERMAN CHOCOLATE PIE

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.

COCONUT-PECAN GERMAN CHOCOLATE PIE

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.

GERMAN CHOCOLATE PECAN PIE

Steps:

• In a food processor, pulse the flour with 1/2 teaspoon salt.
• Add the chilled butter pieces and pulse until coarse crumbs form, about 5 seconds.
• Drizzle in the ice water and pulse just until the dough comes together.
• Wrap in plastic wrap; flatten to form a disk. Refrigerate until firm, about 15 minutes.
• On a lightly floured work surface, roll out the dough into a 12-inch round; transfer to a pie pan.
• Cut the excess dough to leave a 1/2-inch overhang.
• Using your fingers, roll the dough edge under and crimp.
• Prick the bottom of the pie shell with a fork; refrigerate for 15 minutes.
• Preheat the oven to 400º.
• Line the shell with foil and pie weights or dried beans; bake for 15 minutes.
• Remove the foil and beans, reduce the heat to 375º and bake for another 12 minutes.
• Meanwhile, in a medium bowl, whisk the eggs.
• In a heavy, medium saucepan, whisk together the remaining 5 tablespoons butter and 1/2 teaspoon salt with the brown sugar and corn syrup over medium heat until melted and smooth.
• Whisk the sugar mixture into the beaten eggs. Stir in the nuts and coconut.
• Spread the chocolate chips in the pie shell. Pour in the filling and bake until set, about 25 minutes.
• Let the pie cool completely before slicing.

GERMAN CHOCOLATE PIE

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.

COCONUT-PECAN GERMAN CHOCOLATE PIE

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 wrap. 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. Yield: 8 servings.