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

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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
Featured In: Top 10 Pie Recipes
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 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 flaked coconut
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped pecans

Nutritional Facts

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

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
(85)
RATING DISTRIBUTION
5 Star
 (52)
4 Star
 (11)
3 Star
 (6)
2 Star
 (7)
1 Star
 (9)
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MY REVIEW
Lynne User ID: 8976412 257394
Reviewed Nov. 28, 2016

"I was looking for a special holiday pie and decided to try this. The chocolate was for to dense for me. It was like fudge in a crust. It lacked creaminess and it was so overpowering you couldn't taste the coconut topping. The recipe is quite complicated and not for beginners, but it was clear and we'll edited."

MY REVIEW
Jennifer User ID: 8975814 257347
Reviewed Nov. 27, 2016

"Super rich & fudgy, which I expected, and super delicious! I can't comment on the crust recipe, because I always use pre-made crusts, sorry, BUT the filling was amazing. For those reviewers complaining about it being too rich, too fattening, etc simply make a different pie! :O) This one is for those times you want an amazingly rich dessert packed into a little slice! Everyone who tried it at our Thanksgiving meal this year was impressed."

MY REVIEW
lakotan@hotmail.com User ID: 5818405 256916
Reviewed Nov. 17, 2016

"Amazing - but very tiny slices is all you need for that chocolate & sweet rush!!"

MY REVIEW
OhBeeOne User ID: 6442248 256425
Reviewed Nov. 5, 2016

"oops... wrong pie. The next recipe "German Chocolate pie" (http://www.tasteofhome.com/recipes/german-chocolate-pie) is the one I use. Not a lot of difference but that one has a lot fewer calories.

..........................................................
My Mom gave me this recipe years ago. It is absolutely not a healthy treat but I only fix it for Thanksgiving and Christmas so I don't worry about it. My SIL bugged me for the recipe until I finally gave it to her (several years after she started asking) but always wished I'd have told her it was a family secret (don't really care for her). My BIL loves it so guess that's a good reason to share.
I add extra coconut and nuts and make two pies at one time. SO GOOD!"

MY REVIEW
gina.kapfhamer User ID: 8717427 256383
Reviewed Nov. 4, 2016

"Adding this awesome recipe to my pie list for Thanksgiving. Delicious! It was a huge hit at girl's night. (I DID leave out the coconut flakes though, because I hate coconut, BUT it still tasted delicious.) This is one dessert I don't think I'll ever regret making."

MY REVIEW
linsthompson User ID: 4308424 256151
Reviewed Oct. 30, 2016

"Haven't tried it yet, but Hooray!! for lard. At least it's not manufactured, and it makes the best crusts, cookies, and even buttercream icing!"

MY REVIEW
Onefineday1963 User ID: 8958370 255784
Reviewed Oct. 23, 2016

"Super dense, fudge candy like filling. Waaay too many calories and fat for the enjoyment value. Highly overrated. Basically, super unhealthy and expensive to make."

MY REVIEW
gramcayo User ID: 5095727 255274
Reviewed Oct. 11, 2016

"Oh my gosh! Here we go again.........people who don't want to have a "splurge" shouldn't be making a chocolate pecan pie or at least not "preaching" about the unhealthyness of it. No one ever had a heart attack from a piece of pie"

MY REVIEW
sagami User ID: 3140523 252282
Reviewed Aug. 6, 2016

"Way too much sodium in this pie. Your blood pressure would skyrocket in just one slice.

The recommended intake of sodium is 1500 mg. No thanks, I'll pass on this recipe"

MY REVIEW
MaryannFT User ID: 8779384 244302
Reviewed Feb. 22, 2016

"Can someone please figure out how to make this without the 54 grams of fat and 215 mg of cholesterol (not to mention the 800 calories per slice)?! I am not a grinch about fat and sugar--I use it all the time, but this recipe is almost unbelievably bad for your health. It is an invitation to heart failure or stroke, or both!"

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