My family is a bunch of sweet nuts. I mean that in more ways than one. Seriously, Dan came home from work with this recipe from Taste of Home that we just had to make. I myself, who would rather have extra pasta than a sweet, was lukewarm and said that it looked good and we’d have to make it. Let me say…this was hands down one of the best desserts I have ever had. It was unbelievably delicious. I saw later that it was one of Taste of Homes top recipes of 2014 and I wholeheartedly believe it. We used our pie crust recipe instead of the one listed with the Taste of Home recipe. It is a little involved, but if you are a German chocolate lover, it will be worth it I promise.
Coconut-Pecan German Chocolate Pie
Author: Sunflower Supper Club
Ingredients
For the crust:
- 1½ cups flour
- ¾ teaspoon salt
- ½ cup shortening
- 3-4 tablespoons cold water
For the 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
For the topping:
- ½ cup packed brown sugar
- ½ cup heavy whipping cream
- ¼ cup butter, cubed
- 2 egg yolks
- 1 cup flaked coconut
- 1 teaspoon vanilla extract
- ¼ cup chopped pecans
Instructions
For the crust:
- Mix the flour and salt in a mixing bowl. Cut in the shortening using a pastry blender or fork, until just blended and it has formed pea sized chunks. Sprinkle with 1 tablespoon of water at a time and continue lightly mixing with a fork until the dough holds together and will come together into a ball.
- Flatten the ball slightly, wrap with plastic wrap and place in the refrigerator for at least 30 minutes.
- Roll the dough on a lightly floured surface into a large circle, about 1 inch larger than your 9" pie plate.
- Carefully place in the pie plate and flute the edges. Line with a double thickness of foil and fill with pie weights, dried beans or rice.
- Cook in a preheated 400 degree oven for 11-13 minutes. Uncover and continue baking for 6-8 more minutes until lightly browned. Cool on a wire rack and reduce the heat of the oven to 350 degrees.
For the filling:
- Melt the chocolates in a large bowl in the microwave and stir until smooth. Set aside to cool slightly.
- Whisk in condensed milk, egg yolks, and vanilla. Stir in pecans.
- Pour into cooled crust and bake at 350 degrees for 16-19 minutes or until set. Set aside and cool for 1 hour on the wire rack.
For the topping:
- In a small heavy saucepan, combine the brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar.
- Remove from the heat. In a small bowl, whisk a small amount of the hot mixture into the egg yolks. Return to the saucepan and cook 2-3 minutes, whisking constantly until mixture thickens and a thermometer reads 160 degrees.
- Remove from the heat and stir in the coconut and vanilla. Cool about 10 minutes.
- Pour over the topping mixture over the cooled filling.
- Sprinkle with pecans and refrigerate for at least 4 hours or until cold.
Enjoy!
Kim
The Better Baker says
April 14, 2015 at 7:35 pmThis looks and sounds fabulous!!! I love your new blog look…doesn’t it feel good? VERY nice. =)
Kim says
April 15, 2015 at 9:42 amThank you Marsha! We are so pleased with our new look!