German Chocolate Coconut Pie Recipes

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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

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

I'm known among family and friends for my desserts. This one is their very favorite. It's been a sweet standby of mine for some 20 years now.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 11

4 ounces German sweet chocolate, chopped
1/4 cup butter, cubed
1 can (12 ounces) evaporated milk
1-1/2 cups sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 large eggs, lightly beaten
1 teaspoon vanilla extract
Dough for single-crust deep-dish pie
1/2 cup chopped pecans
1-1/3 cups sweetened shredded coconut

Steps:

  • Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a microwave, melt chocolate and butter; stir until smooth. Gradually add milk; set aside. , In a large bowl, combine sugar, cornstarch and salt. Stir in eggs and vanilla. Gradually stir in chocolate mixture. Pour into crust. Combine pecans and coconut; sprinkle over filling. , Bake until puffed and browned, 45-50 minutes. Cool on a wire rack 4 hours. Refrigerate until serving (filling will become firm as it cools).

Nutrition Facts : Calories 720 calories, Fat 41g fat (24g saturated fat), Cholesterol 118mg cholesterol, Sodium 388mg sodium, Carbohydrate 75g carbohydrate (52g sugars, Fiber 2g fiber), Protein 9g protein.

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

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