Coconut-Pecan German Chocolate Pie

Ingredients:

Pie Crust
  • 1 large pie crust
Filling
  • 4 oz German sweet chocolate chopped
  • 2 oz unsweetened chocolate chopped
  • 1 (14oz) can sweetened condensed milk
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans or walnuts
Topping
  • 1/2 cup brown sugar packed
  • 1/2 cup heavy whipping cream
  • 1/4 cup butter sliced
  • 2 large egg yolks
  • 1 cup coconut flakes sweetened
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped pecans or walnuts

Instructions:

Pie Crust
  1. Cook pie crust according to directions.
Filling
  1. Melt chocolates in a large bowl in microwave, stirring until smooth, cool slightly.
  2. Whisk in condensed milk, egg yolks and vanilla, then stir in pecans.
  3. Pour into crust and bake 16-19 minutes at 350°.
  4. Cool 1 hour.
Topping
  1. In a small heavy saucepan combine brown sugar, whipping cream and butter.
  2. Bring to a boil over medium heat, stir constantly to dissolve sugar, remove from heat.
  3. In a small bowl, whisk a small amount of hot mixture into egg yolks.
  4. Return all to pan, whisking constantly (very important not to stop stirring).
  5. Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°.
  6. Remove from heat and stir in the coconut and vanilla; cool for another 10 minutes.
  7. Pour over filling and spread evenly, sprinkle with pecans.
  8. Refrigerate 4 hours or until cold.

 

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