Coconut-Pecan German Chocolate Pie
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
Servings: 8 yield(s)
Prep Time: 50 mins
Cook Time: 35 mins
Total Time: 85 mins
Ingredients
  • 1¼ cup all-purpose flour
  • ¼ tsp salt
  • 6 tbsp cold lard
  • 3 to 4 tbsp ice water
    • Filling
  • 4 oz German sweet chocolate, chopped
  • 2 oz unsweetened chocolate, chopped
  • 1 can (14 ounces) sweetened condensed milk
  • 4 large egg yolks
  • 1 tsp vanilla extract
  • 1 cup chopped pecans
    • Topping
  • ½ cup packed brown sugar
  • ½ cup heavy whipping cream
  • ¼ cup butter, cubed
  • 2 large egg yolks
  • 1 cup sweetened shredded coconut
  • 1 tsp vanilla extract
  • ¼ cup chopped pecans
Instructions
  1. 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.
  2. 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.
  3. 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°.
  4. 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.
  5. 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.
  6. 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.
  7. Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold.