Pecan Cobbler

 

Photo source:  callmepmc.com

"Rich and luscious, Pecan Cobbler is super simple to make. It is amazingly delicious, too! Pecan Pie Cobbler tastes like the best pecan pie you’ve ever had but BETTER!!"  Comment from callmepmc.com

Paula of callmepmc.com has outdone herself with this pecan cobbler.  Would be excellent right out of the oven with a cup of coffee.  Add a scoop of ice cream too.

Click here to go to the callmepmc.com recipe page.

Coconut-Pecan German Chocolate Pie

     Photo source:  Taste of Home

Going through recipes in my collection from old cookbooks and magazines.  My files are full of these recipes. Here is a recipe for a pie that could be a contender for your holiday dessert table from Taste of Home.  I love Taste of Home!  Check out their website for lots of awesome recipes.

Doesn't it look delicious?

NOTE:  I'm not a fan of lard, so I would substitute with shortening or butter.

Originally published as Coconut-Pecan German Chocolate Pie in Taste of Home, December 2013

https://www.tasteofhome.com/recipes/coconut-pecan-german-chocolate-pie/


Ingredients

• 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 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

Directions

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.

Pecan Cobbler

Photo source:  Plain Chicken

"Easy Pecan Pie Cobbler Recipe – THE BEST dessert ever! Magically makes an amazing caramel sauce as it bakes. Butter, flour, sugar, milk, vanilla, pecans, toffee bits, and boiling water. Serve with vanilla ice cream or fresh whipped cream. Can make it in advance and reheat it before serving. Perfect for the holidays!"  Comment from Plain Chicken

This pecan cobbler will be a regular for holiday meals and/or special times on our dessert table.

Click here to go to the Plain Chicken recipe page.