Tuesday, November 4, 2014

Coconut-Pecan German Chocolate Pie

Going through recipes and picking out what to make for the holidays is always fun.  Here is a recipe for a pie that is a contender for our holiday dessert table from Taste of Home.

Doesn't it look delicious?


    • 1-1/4 cups all-purpose flour
    • 1/4 teaspoon salt
    • 6 tablespoons cold lard
    • 3 to 4 tablespoons ice water

    • 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

    • 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


Mix flour and salt in a small bowl . . . blend lard in until crumbly.  Add ice water gradually, toss until dough holds together.  Shape into a disk and refrigerate 30 minutes or overnight wrapped in plastic wrap.

Preheat oven to 400°. 

Roll dough to a 1/8-in.-thick circle on a lightly floured surface.  Transfer dough to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate and flute edge. Line unpricked pastry with a double thickness of foil and 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°.

Melt chocolates in a large bowl in the microwave and stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla until well blended.  Stir in pecans. Pour into crust. 

Bake 16-19 minutes or until set. 

Cool 1 hour on a wire rack.

Meanwhile . . . combine brown sugar, cream and butter in a small heavy saucepan.  On medium heat, bring to a boil, while stirring to dissolve sugar. Remove from heat.

Whisk a small amount of hot mixture into egg yolks in a small bowl.  Return all to pan and whisk constantly, cook 2-3 minutes or until mixture thickens and a thermometer reads 160°. 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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