••••COCONUT-PECAN GERMAN CHOCOLATE PIE🍰🍫🥜🍚!!••••

(Source: tasteofhome.com & photos also & Anna Jones, Coppell Texas)

••••COCONUT-PECAN GERMAN CHOCOLATE 

••••PIE!!

 

TOTAL TIME: Prep: 50 min. + chilling Bake: 35 min. + chilling

MAKES:8 servings

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 large 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 large egg yolks
• 1 cup sweetened shredded coconut
• 1 teaspoon vanilla extract
• 1/4 cup chopped pecans 

Directions

1. 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.
2. 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.
3. 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°.
4. 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.
5. 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.
6. 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.
7. Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold. Yield: 8 servings. 

Test Kitchen Tips

Use any single-crust pie pastry your heart desires, including pre-made if you're short on time.

Hold the scrambled eggs, please! To achieve a silky smooth filling and topping, heat the egg yolks slowly and gently.

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

Nutritional Facts

1 piece: 801 calories, 54g fat (24g saturated fat), 215mg cholesterol, 227mg sodium, 75g carbohydrate (53g sugars, 5g fiber), 12g protein.