Coconut-Pecan German Chocolate Pie Recipe
Coconut-Pecan German Chocolate Pie Recipe photo by Taste of Home

Coconut-Pecan German Chocolate Pie Recipe

Publisher Photo
This pie combines the ingredients everyone loves in its classic cake cousin. It's so silky and smooth, you won't be able to put your fork down. —Anna Jones, Coppell, Texas
TOTAL TIME: Prep: 50 min. + chilling Bake: 35 min. + chilling
MAKES:8 servings
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 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

Nutritional Facts

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

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

Nutritional Facts

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

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Coconut-Pecan German Chocolate Pie

AVERAGE RATING
   (50)
RATING DISTRIBUTION
5 Star
 (30)
4 Star
 (8)
3 Star
 (4)
2 Star
 (4)
1 Star
 (4)
MY REVIEW
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MY REVIEW
Reviewed Nov. 26, 2014

"I made this pie and it looks just like the photo. Hopefully, when it's cut at our Thanksgiving meal, it will taste as good as it looks! I didn't have any problems with it setting. I had to give it 5 stars in order to post this comment even though I haven't tasted it yet!"

MY REVIEW
Reviewed Nov. 26, 2014

"Made. Use Bakers unsweetened & sweet chocDefinitely it's good !!! Worth the trouble!!"

MY REVIEW
Reviewed Nov. 26, 2014

"I could not get this to set up. I checked and double checked and checked again the recipe and after I poured the chocolate, eggs yolks, milk etc. into the pie crust and baked it the pie was still runny. I put it back in the over for an additional 15 minutes and still runny. Anyone else had this problem?"

MY REVIEW
Reviewed Nov. 25, 2014

"Question. Can I substitute light cream for heavy cream for the topping?"

MY REVIEW
Reviewed Nov. 25, 2014

"I made the pie over the weekend and it was fantastic. The only thing I would do different, I would use 4 tablespoons of cold butter, and two tablespoons of lard, in the crust. I agree with BaileysMom1022, I am sure shakaye926, did not use the correct chocolates. I could not find Baker's German Chocolate in my local stores, so I used Baker's semi-sweet and added four tablespoons of sugar. I also agree, serve the pie at room temperature."

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