Venango County Recipe of the Day: Coconut-Pecan German Chocolate Pie

| January 16, 2020

Serve this silk and smooth dessert for a mid-morning gathering!

Coconut-Pecan German Chocolate Pie

Ingredients

1-1/4 cups all-purpose flour
1/4 teaspoon salt
6 tablespoons cold lard
3 to 4 tablespoons ice water

Filling

4 oz. German sweet chocolate, chopped
2 oz. unsweetened chocolate, chopped
1 – 14 oz. can sweetened condensed milk
4 egg yolks
1 teaspoon pure 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 egg yolks
1 cup flaked coconut
1 teaspoon pure 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 for 30 minutes.

~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.

~Makes eight servings.


Copyright © 2020 EYT Media Group, Inc. All rights reserved. Any copying, redistribution or retransmission of the contents of this service without the express written consent of EYT Media Group, Inc. is expressly prohibited.

Category: Dessert, Local News, News, Recipes