Coconut Pecan German Chocolate Pie 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 Directions 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. Orig
Posted on: Thu, 13 Nov 2014 05:41:42 +0000
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