Coconut-Pecan German Chocolate Pie Recipe
- 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 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 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
- 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.
1 piece: 801 calories, 54g fat (24g saturated fat), 215mg cholesterol, 227mg sodium, 75g carbohydrate (53g sugars, 5g fiber), 12g protein.
Reviews for Coconut-Pecan German Chocolate Pie
"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."
"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."
"Amazing - but very tiny slices is all you need for that chocolate & sweet rush!!"
"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!"
"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."
"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"
"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!"
"Oh my goodness! I made this pie for my husband's birthday. He ALWAYS requests a German chocolate cake but after trying this pie, it's his new birthday dessert. I made it a second time a week later and now the family is asking me to make it again. I liked it better with sweetened coconut that was NOT toasted. The other time I used organic flake coconut and toasted as written. I used a graham cracker crust and next time I'll try a chocolate graham cracker crust. I'm sure it's delicious with a pastry crust, as written."
"I haven't made a pie in 20 yrs and when I got this request from the men in my family, I almost paniced. It was actually very easy to follow. I read the reviews and divided the filling into two pies and doubled the topping. It is delicious. Still wouldn't cut it into any less that 16 peices, but it just means it will last more than 3 hours with my men."
"Absolutely amazing! I knew when I saw lard in the crust this was a worthy recipe. The only tweaking I did was add a bit of salt to the filling and topping, a bit of sugar in the crust and extra coconut in the topping. Brilliant pie and one that I will be making again! :)"
"This pie is so good you won't care how many calories it has... so don't look."
"I love chocolate, and my boyfriend's favorite cake is German chocolate. I made this as a treat for him, and followed the recipe exactly as written. My boyfriend took a couple of bites and said "no thanks!" I didn't ever think I would say these words, but -- this pie is way too chocolately! It is more like a fudge pie than German chocolate pie -- way too dense. The topping was nice, but a bit too sweet. Next time I will try one of the other recipes from Taste of Home that profess to be German chocolate pie, and tweak it a bit."
"This pie looked great! The filling and the icing look and taste fantastic! The crust, I would never make! I don't use lard in any form. I thought that went out years ago. Just a regular pie crust with vegetable shorting would work perfectly. I use a butter and Crisco combination. Overall it is wonderful! ( just change the crust )"
"I am only giving it 4 stars because I don't care for the crust recipe. I didn't notice it had no sugar so its not a sweet crust at all. The pie itself is amazing. Rich, chocolate, pecan, coconut goodness. I can understand why the crust is bland but still.... has no flavor. For people who want to lighten this recipe up or think its too rich, don't make it. ( : It is rich so take smaller pieces and have with something hot to drink. Its wonderful. It did take some work and time. So give yourself an hour to make. Enjoy!!"
"Sounds good but way to much fat, calories and cholesterol. Needs lightened up."
"a hit with my kids at Christmas. really rich..awesome treat!"
"Yumm... I shall make this. I've been to a TOH vooking class in Hermiston OR. It was so much fun & I even won a door prize. The instructor was personable, warm & entertaining!! Worth every penny! Thanks so much. I will go again. Any chance to be sent a new cookbook/tickets... for this "senior ole lady?" (Patty A. Simms, POB 692, Boardman, OR 97818) Thx, Ms. Patty ?"
"I cook for my entire household of over 50 year old people. Though I am not a diabetic, my 79 year-old mother in-law is , so my question is: Can I substitute the sweetened condensed milk, all-purpose flour and heavy whipping cream with another without totally sacrificing the taste and flavor of the pie? Would appreciate feedback."
"Fantastic. I did use my own gluten free crust recipe."
"If you love fudge.....this is for you!! My niece made for Thanksgiving and it was a nice addition to traditional pumpkin. It is very RICH but very good!!"
"I just made this pie for Thanksgiving and got worried after reading others reviews about it being too sweet, etc. It was AMAZING! I followed the recipe to the "t" including the homemade crust. There are many more steps then I was used to but it turned out perfect. My family said it tasted like it came from a restaurant. We were eating it at breakfast the next morning with coffee lol. The only thing some of the family added was whipped cream while eating.It was not too sweet. I wonder if some reviewers had not used the right chocolates. Highly recommend this pie. It is a special occasion desert and was great at room temp and cold.! You will not be disappointed."
"The pie is really delicious! However, I agree that you must serve in very small slices. It is soooo rich that you seriously can't eat much of it. Makes it serve more people though! yay"
"This is amazing! I recommend serving in small slices because it is so rich. My mother wanted me to make this for Thanksgiving and it was a hit."
"Turned out fantastic. People were raving over it."
"This is a keeper! I made two of these last night. It is fantastic! It is very dense and rich. Serving in small slices is best. I would let it sit out for a couple of hours from the refrigerator before serving because of the density, but either way is very good! I am not sure why a couple of others had it turn out bitter. The only things I can think how that could happen is, either the chocolate was burnt (which is easy to do), did not use the right chocolate or did not use the right proportions of unsweetened chocolate."
"Are you using the sweetened condensed milk and not evaporated or regular milk? That was my only guess as to why it was runny. I made this tonight and the chocolate filling was pretty thick when I poured it in. "
"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 lthough I haven't tasted it yet! Well.....this pie is delicious :) rich and decadent!! My family loved it too. I'll be making it again for sure!!!"
"Made. Use Bakers unsweetened & sweet chocDefinitely it's good !!! Worth the trouble!!"
"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?"
"Question. Can I substitute light cream for heavy cream for the topping?"
"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."
"I'm wondering if shakaye926 used the right types of chocolate, in the correct amounts, because I made this recipe last night exactly as written- and it is deliciously decadent. Goes well with a glass of milk! It is a thick pie, as some have stated, but if you like it softer, just don't refrigerate it. If you're expecting this to taste like a german chocolate cake or a pecan pie- you will be disappointed. If you're expecting a new twist on old favorites- it's sure to please. I love it and will be making it a new tradition in our home over the holidays."
"the bitter chocolate completely overwhelms.. so bitter had my family asking if i left out sugar.. maybe use sweet or bittersweet choc with les german.. i followed recipe completely.. disappointing ."
"are we sure the nutrition facts are correct 801 calories for 1 slice? etc."
"Can't wait t ry this! May I freeze it"
"I think this recipe is the most decadent thing I have ever read. You know if it is named after the cake...nirvana!"
"I was asked to try this recipe by my husband, so I did. As I was making it, I knew something was not right. For one, German chocolate cake does not use unsweetened chocolate in the cake, it's straight up sweet. The frosting, topping or whatever doesn't have brown sugar in it at all. So I try a piece, the filling is extremely dense and dark tasting and completely overpowers the frosting, which doesn't taste like the normal frosting anyway. I've made German chocolate cake and chocolate pies from scratch for years and this recipe is going in the trash. I'm using my own to create a real German chocolate pie and not this poor excuse for a pie."
"Excellent for serious chocolate lovers!!!!"
"Amazing! Some of the reviews made me nervous that it would be hard or too sweet. It came out perfect! Like others I used a premade crust; less time and fat. Just make sure you take it out when it's set (a little jiggle is good), any more and I think that's where people got a more dense pie. The topping was amazing! I did add about 1/4 tsp corn starch because I had some trouble getting it to thicken. I will definitely keep this recipe. Wish I could add a picture!"
"I have a question about the cold lard. Can this be substituted?"
"Made this for Father's Day, as my husband loves coconut. I have to agree with sealmeat: the pie was very hard and dense, and (for me, at least) the chocolate filling overwhelmed the taste of the coconut topping. Combined with the long prep time, it is not a recipe I will make again. It was certainly not "silky and smooth". Since my husband said he thought it was good (although maybe he was just being polite), I gave it 3 stars."
"My family who is pretty picky loved this. I couldn't find German chocolate at any of my usual grocery stores. So I substituted semi-sweet baking chocolate instead. Nobody argued! I also didn't put any nuts INSIDE the chocolate batter, only on the top where no-nut-ers could remove them. I also didn't make the homemade crust - although I want to try it later. I just used the frozen kind. Still yummy!It was easy to make as well."
"Made this for Thanksgiving, and it looked so good, everyone wanted to try it. After one bite, however, it was abandoned and people moved on to the lemon merengue, pumpkin and apple. The pie is incredibly dense. The consistency is almost like cold caramel. It was like cutting through a brick to serve it. Eaters wanted a lighter dessert option after Thanksgiving dinner. Also, nauseatingly sweet, which is difficult to come by in my family. I gave this 2 stars instead of one because the coconut topping is the best from scratch recipe I've tried. I'll use this topping on other recipes and leave the pie for someone with a tougher stomach."
"A very fudgy pie! I used a refrigerated pre-made crust cause I'm not good with making pie crusts. A very decadent pie, rich without being overly sweet. Although the ending instruction said to 'refrigerate for 4 hours or until cold', I preferred to store the pie at room temperature because I thought it tasted better that way, and there weren't any ingredients that were temperature-sensitive."
"I will admit that I did not use the crust recipe, simply because I already had a crust ready from my usual recipe when I was making Thanksgiving pies.. So my stars rating is solely to be applied to the filling. I liked it so much that I made a recipe of this for my Christmas goodies WITHOUT a crust. I baked it in an 8X8, buttered, foil lined pan and am cutting it into 1" X 1" pieces to serve like fudge. I baked it 30 minutes at 350 degrees and then cooled it and made the topping. I did not put pecans in the chocolate part, but I did add about 3/4 cup chopped pecans to the coconut topping. I agree that it makes a very rich pie, so, for me, eating it like fudge works. My family enjoys it this way as well. Thank you for a wonderful recipe!"
"Oh My! Oh My! was what I heard from everyone that ate a piece. It is sinfully delicious!!! At Thanksgiving we had 5 other types of pies and this was by far the favorite!! Field Editor since July, 2013"
"This pie is excellent! It was rich and delish. I loved the texture. It was easy to make. I highly recommend this recipe."
"I made this for Thanksgiving and it was a BIG hit! I'm not a baker, but I followed the directions exactly and it came out perfect. Thanks for this one!"
"Made this for Thanksgiving this year. It was excellent. I am always looking for new pies to add to my FAVORITES LIST....and this one will now be on that list. It was not hard to make, just had several steps to it...and being a baker, I don't mind that if the pie is worth it! Got a lot of compliments on it. Thanks for the super recipe!"
"I hated like the dickens to rate this pie only two stars. I did it because I thought the pie was waaay too sweet. Even my sweet tooth son who loves things that are over the top too sweet said it was too sweet for him. Now, if you were to make these into truffles about 3/4 inch and dip them into chocolate for a candy, I can see that. Was the taste good? It was absolutely wonderful and all flavors melded and blended into a perfect concoction, but one that was just too sweet for us. One other note----the pie was definitely harder than most. There was baking, microwaving the chocolate, cooking on the stove, cooling and cooling and on and on. For a special occasion, OK. But -- the pie was not one I would serve to guests as it has been my observation that after a dinner party people do not want a cloyingly sweet ending. My guests usually want something a bit lighter. As I said at the beginning, I am sorry to give this pie 2 stars. The flavor gets 10, but then we couldn't take the richness of the pie. Cut into very small pieces as was mentioned by another reviewer."
"Loved, loved, loved this pie. I love my deserts super rich and tasty and this definitely fit the bill. I cut it into 16 slices which was certainly enough. I took it to a church pot luck and left with only one slice left, enough for a guilty midnight snack! I used my own crust recipe only because I already had the dough prepared. I will certainly make this again."
"Saw this in my latest issue of TOH magazine and delighted to find all the ingredients in pantry. Made it for hubby who then told me I could do it again for Thanksgiving and then, so we wouldn't forget how delicious it is, we should have it again for Christmas and wouldn't it make a nice dessert for New Year's Day!! To say we liked it would be a gross understatement. Anna has been promoted to genius in my kitchen!! Awesomely delicious."
"Very rich - cut into small slices! I made this for "pie Night" at our church choir and it was a HUGE hit!!"
"Mmm sounds yummy to me, I never knew what to do with lard, I think I will try this pie and make a lard crust! Bah hum bug to thd tart who rated a recipe based on her... age...? Ignorance?"
"Do not normally review anything I have not tried, but......Anyone who really bakes knows lard makes the best pie crust..lard is a natural product compared to some of the other manufactured products. I will stay with my lard...in moderation as with everything."
"Lard is back 'in' because it contains no trans-fats.This recipe sound tasty and decadent!"
"If you don't like lard, you can always use your favorite pie crust recipe. :) I can't wait to try this recipe!"
"Lard makes extra flaky pie crusts. Everyone has the right to eat or not eat a recipe. There is no need to give the recipe a low rating just because you don't like an ingredient. That is petty."
"I have not seen lard in a recipe in years and years."
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.