- 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
- 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. 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.
Reviews forCoconut-Pecan German Chocolate Pie
"I attempted to make this pie, following the recipe. I had issues with the local stores for not having the German Sweet chocolate. So I used the Semi-Sweet instead. I also added 1/2 tablespoon of granulated white sugar for every ounce of Semi-Sweet chocolate that I used. I also used Pure Madagascar Vanilla. I must say, this is one of the best pies I have ever made."
"this is so rich but worth the trouble of making."
"It was heavenly !!!!"
"I made this pie a few days ago for my son in law as a gift for his birthday. He could not eat it because it tasted like bourbon which was not in the pie at all. I my self had tasted the individual components and they were very tasty by them selves. so i took the pie back and ate some of it. I discovered to my surprise what it did mimic a bourbon taste, the why however was because there was an abundance of pecans. the 1 cup is way too much and the unsweetened chocolate with the pecans mocked and after taste to bourbon. My personal opinion is this use only a 1/2 cup of pecans in the chocolate mixture and use 6 oz of German chocolate instead of 4 oz and 2 oz of unsweetened. I think this would make a much better pie.Jan"
"I made this pie a few days ago for my son in law as a gift for his birthday. He could not eat it because it tasted like bourbon which was not in the pie at all. I my self had tasted the individual components and they were very tasty by them selves. so i took the pie back and ate some of it. I discovered to my surprise what it did mimic a bourbon taste, the why however was because there was an abundance of pecans. the 1 cup is way too much and the unsweetened chocolate with the pecans mocked an after taste to bourbon. My personal opinion is this use only a 1/2 cup of pecans in the chocolate mixture and use 6 oz of German chocolate instead of 4 oz and 2 oz of unsweetened. I think this would make a much better pie.Jan"
"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!"
"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!"
"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."
"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!"