Indulge in the symphony of flavors with our Coconut-Pecan German Chocolate Pie, a dessert that promises to delight your senses and add a touch of elegance to any dining experience. This pie, with its rich and luscious filling, encased in a flaky, buttery crust, and topped with a heavenly blend of coconut and pecans, is more than just a sweet treat; it's a masterpiece that speaks to the art of baking.
Crafted for those who appreciate the finer things in life, our recipe offers a step-by-step guide to creating this exquisite pie from scratch. Whether you're a seasoned baker or new to the kitchen, this article will equip you with all the knowledge needed to bake a pie that's sure to impress at your next gathering or provide a luxurious end to a family meal.
Coconut-Pecan German Chocolate Pie
Ingredients:
Crust:
- 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:
1. Prepare the Crust:
- In a small bowl, combine flour and salt. Cut in the cold lard until the mixture is crumbly. Gradually add ice water, mixing with a fork until the dough comes together when pressed. Form it into a disk, wrap in plastic, and refrigerate for 30 minutes or overnight.
2. Bake the Crust:
- Preheat the oven to 400°F (200°C). On a floured surface, roll out the dough to a 1/8-inch-thick circle and place it in a 9-inch pie plate. Trim and flute the edges. Line the crust with foil and fill with pie weights or dried beans. Bake for 11-13 minutes until the bottom is lightly browned. Remove the foil and weights and bake for another 6-8 minutes. Let it cool on a wire rack and reduce the oven temperature to 350°F (175°C).
3. Make the Filling:
- Melt the chocolates in a microwave-safe bowl and stir until smooth. Cool slightly, then whisk in the condensed milk, egg yolks, and vanilla extract. Fold in the chopped pecans and pour the mixture into the crust. Bake for 16-19 minutes until set. Cool on a wire rack for 1 hour.
4. Create the Topping:
- In a saucepan, combine brown sugar, cream, and butter. Bring to a boil, stirring until the sugar dissolves. In a separate bowl, temper the egg yolks with a bit of the hot mixture, then return everything to the pan, whisking constantly. Cook until thickened and a thermometer reads 160°F (71°C). Remove from heat, stir in the coconut and vanilla, and let it cool for 10 minutes.
5. Finish the Pie:
- Pour the topping over the filling and sprinkle with pecans. Refrigerate for at least 4 hours until cold.
Nutrition Facts:
- Per piece: 801 calories, 54g fat (24g saturated fat), 215mg cholesterol, 227mg sodium, 75g carbohydrate (53g sugars, 5g fiber), 12g protein.
This recipe combines the rich flavors of German chocolate and pecans with a creamy coconut topping, making it a decadent dessert option. The detailed instructions ensure a perfect pie every time, while the nutritional information helps those tracking their intake. Enjoy your baking!