Monday, November 3, 2014

COCONUT-PECAN GERMAN CHOCOLATE PIE

Oh my goodness. When I saw this pie on Taste of Home I knew I had to save that recipe!

  • 1-1/4 cups all-purpose flour
  • 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 McCormick® Pure 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 McCormick® Pure Vanilla Extract  
  • 1/4 cup chopped pecans  
  • 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.


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