Coconut-Pecan German Chocolate Pie


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This 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.

Ingredients

  • 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 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 egg yolks
  • 1 cup flaked coconut
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped pecans

Preparation

  1. In a small bowl, mix flour and salt; cut in lard until crumbly.
  2. Gradually add ice water, tossing with a fork until dough holds together when pressed.
  3. Shape into a disk; wrap in plastic wrap. Refrigerate 30 minutes or overnight.
  4. Preheat oven to 400°.
  5. 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.
  6. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
  7. Bake 11-13 minutes or until bottom is lightly browned.
  8. Remove foil and weights; bake 6-8 minutes longer or until light brown.
  9. Cool on a wire rack.
  10. Reduce oven setting to 350°.
  11. In a microwave, melt chocolates in a large bowl; stir until smooth. Cool slightly.
  12. Whisk in milk, egg yolks and vanilla; stir in pecans. Pour into crust.
  13. Bake 16-19 minutes or until set.
  14. Cool 1 hour on a wire rack.
  15. Meanwhile, in a small heavy saucepan, combine brown sugar, cream and butter.
  16. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat.
  17. 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.
  18. Remove from heat. Stir in coconut and vanilla; cool 10 minutes.
  19. Pour over filling; sprinkle with pecans.
  20. Refrigerate 4 hours or until cold.

Yield: 8 servings.

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