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Coconut-Pecan German Chocolate Pie Recipe

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This recipe for Coconut-Pecan German Chocolate Pie is from Treasured Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 cups flour
1/4 t. salt
6 T. shortening
3-4 T. ice water
Filling
4 oz. German sweet chocolate, chopped
1 can sweetened condensed milk
4 egg yolks
1 t. vanilla
1 cup chopped pecans
Topping
1/2 cup brown sugar
1/2 cup heavy whipping cream
1/4 cup butter, cubed
2 egg yolks
1 cup coconut
1 t. vanilla
1/4 cup chopped pecans

Directions:
Directions:
In a small bowl, mix flour and salt; cut in shortening. 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. Preheat oven to 400 degrees. On a lightly floured surface, roll dough and transfer to a 9 inch pie plate, Flute edge. Line unpricked pastry with a double thickness of foil. Fill with dried beans or uncooked rice. Bake 11-13 minutes or until bottom is slightly brown. Cool on a wire rack. Reduce oven setting to 350 degrees. In a microwave, melt chocolate 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 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. Cool 2-3 minutes or until mixture thickens, stirring constantly. Stir in coconut and vanilla; cool 10 minutes. Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold.

 

 

 

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