Coconut-Pecan German Chocolate Pie Recipe

4 84 91
Coconut-Pecan German Chocolate Pie Recipe
Coconut-Pecan German Chocolate Pie Recipe photo by Taste of Home
Publisher Photo

Coconut-Pecan German Chocolate Pie Recipe

Read Reviews
4 84 91
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
MAKES:
8 servings
TOTAL TIME:
Prep: 50 min. + chilling Bake: 35 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 50 min. + chilling Bake: 35 min. + chilling

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

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.
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.
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°.
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.
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.
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.
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.

    • 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
    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

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    Reviews forCoconut-Pecan German Chocolate Pie

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    MY REVIEW
    Louise User ID: 9245077 272768
    Reviewed Sep. 7, 2017

    "I was interested in baking this pie until I saw it contains 801 calories a serving! I printed it anyway and will try to pare down calories without compromising flavor. 801 calories represent 40% of a day's intake."

    MY REVIEW
    ScottsGrace User ID: 2739134 266005
    Reviewed May. 16, 2017

    "This was a very rich and delicious recipe! I made it for my mom for Mother's Day and it was a hit! Accidentally used 2 yolks in the chocolate mixture instead of 4 (I read the recipe wrong) but it still turned out very well. I think the only thing I would do differently is pan roast the pecans in a tiny bit of butter and season with some salt to make the pecan flavor pop!"

    MY REVIEW
    Belahn User ID: 7426569 265967
    Reviewed May. 14, 2017

    "I knew I would love this when I read the reviews of people who didn't like it because the chocolate filling was too dense and like fudge in a crust. That is my kind of pie. I can't stand pie that is too light and fluffy with no flavor but cream. I need pie and cake that takes a forklift to get it off the plate. This is it. It only makes 6 reasonable pieces so the calorie count is about 1000 calories a slice. I used a chocolate graham cracker crust which I think would be better than the one in the recipe. Where do you even find "lard"? Seriously? Anyway, great pie!"

    MY REVIEW
    slocook805 User ID: 7734059 265315
    Reviewed Apr. 29, 2017 Edited May. 1, 2017

    "Warning this pie makes 6, no less. servings. It's meant to be cut in the traditional 6 slice serving not the new smaller 8 slice size servings that seems to be called for. You'll want this pie at every function or dinner at home. It's that good. Top with sweetened heavy cream whipped til stiff. It lost 1 star due to the serving size called for."

    MY REVIEW
    skyvalleygal User ID: 8239830 265312
    Reviewed Apr. 29, 2017 Edited May. 4, 2017

    "This pie was a tradition for my family. I was married in 1971 and learned to make it back then. The recipe was always on the inside of the Baker's German chocolate bar. Years ago I misplaced my copy and found it no longer printed on the label. So thank you for publishing it once again. I will be making it soon. I know how rich it is and I love it!"

    MY REVIEW
    CrashDogsMom User ID: 6536917 263786
    Reviewed Mar. 22, 2017

    "I wanted to love this pie. It was easy to make and looked great. But I agree with other reviewers stating that the chocolate filling was simply too dense. I was expecting the richness, but I think it would be better in something lighter. Loved the coconut topping and the pecans."

    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
    [email protected] User ID: 5818405 256916
    Reviewed Nov. 17, 2016

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

    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."

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