Recipe of Speedy Coconut pecan German chocolate pie

Hey everyone, it's Brad, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, Steps to Prepare Ultimate Coconut pecan German chocolate pie. One of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Coconut pecan German chocolate pie, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Coconut pecan German chocolate pie delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Coconut pecan German chocolate pie is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Coconut pecan German chocolate pie estimated approx 35 min. + 4 hrs.

To get started with this particular recipe, we have to prepare a few ingredients. You can have Coconut pecan German chocolate pie using 20 ingredients and 6 steps. Here is how you cook it.

Ingredients and spices that need to be Prepare to make Coconut pecan German chocolate pie:

1. Pie dough, below
2. 4 oz German sweet chocolate, chopped
3. 2 oz unsweetened chocolate, chopped
4. 14 oz sweetened condensed milk
5. 4 egg yolks
6. 1 teaspoon vanilla extract
7. 1 cup chopped pecans
8. Pie dough ingredients
9. 1 1/4 cups flour
10. 1/4 teaspoon salt
11. 6 tablespoons cold lard
12. 3-4 tbsp ice water
13. Topping ingredients
14. 1/2 cup brown sugar
15. 1/2 cup whipping cream
16. 1/4 cup butter, cubed
17. 2 egg yolks
18. 1 cup flaked coconut
19. 1 teaspoon vanilla extract
20. 1/4 cup chopped pecans

Steps to make to make Coconut pecan German chocolate pie

1. Preheat oven to 400°. Roll dough to a 1/8 inch thick circle, transfer to a 9-inch pie plate. Trim and flute. Line unpricked pastry with foil. Fill with pie weights. Bake 12 minutes. Remove foil and weights, bake 6 to 8 minutes or until light brown. Cool. Reduce oven setting to 350
2. Melt chocolate, cool slightly. Whisk in milk, yolks and vanilla. Stir in pecan. Pour into crust. Bake 16 to 19 minutes or until set. Cool 1 hour on a wire rack.
3. In a saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat.
4. Whisk a small amount of hot mixture into yolks, return to pan, whisking constantly. Cook and stir 3 minutes or until thickened and a thermometer reads 160 degrees. Remove from heat. Stir in coconut and vanilla. Cool 10 minutes.
5. Poor over filling. Sprinkle with pecans. Chill 4 hours or until cold.
6. Pie dough instructions. Mix flower and salt together. Cut in cold lard. Gradually add 3 to 4 tablespoons ice water, tossing with fork until dough forms. Wrap and chill 1 hour.

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