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coconut-pecan german chocolate pie

(1 rating)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

I've always loved pies, really more than cake, so when I saw this recipe for German Chocolate Pie, I was thrilled. I can almost taste that creamy, chocolate-y filling! This is one I want to try with my granddaughter. Recipe: tasteofhome.com 11-17-14

(1 rating)
yield 8 serving(s)
prep time 50 Min
cook time 35 Min
method Bake

Ingredients For coconut-pecan german chocolate pie

  • 1
    single crust pie dough
  • 4 oz
    german sweet chocolate, chopped
  • 2 oz
    unsweetened chocolate, chopped
  • 1 can
    (14 oz.) sweetened condensed milk
  • 4
    egg yolks
  • 1 tsp
    vanilla extract
  • 1 c
    chopped pecans
  • TOPPING
  • 1/2 c
    brown sugar
  • 1/2 c
    whipping cream
  • 1/4 c
    butter, cubed
  • 2
    egg yolks
  • 1 c
    flaked coconut
  • 1 tsp
    vanilla extract
  • 1/4 c
    chopped pecans

How To Make coconut-pecan german chocolate pie

  • 1
    Roll dough to a 1/8-in. thickness in a circle; transfer to a 9-in. pie plate. Trim and flute. Line unpricked pastry with foil. Fill with pie weights. Bake in a preheated 400º oven for 12 minutes. Remove foil and weights; bake 6-8 minutes or until light brown. Cool. Reduce oven setting to 350º.
  • 2
    Melt chocolates; cool slightly.
  • 3
    Whisk in milk, yolks and vanilla; stir in pecans.
  • 4
    Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour on a wire rack.
  • 5
    In a saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat.
  • 6
    Whisk a small amount of hot mixture into yolks; return to pan, whisking constantly. Cook and stir 3 minutes or until thickened and a thermometer reads 160º. Remove from heat. Stir in coconut and vanilla; cool 10 minutes.
  • 7
    Pour over filling; sprinkle with pecans. Chill 4 hours or until cold.
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