Sunday, November 9, 2014

Coconut-Pecan German Chocolate Pie!



Coconut-Pecan German Chocolate Pie!

This is a twist on the traditional german chocolate cake. If it tastes just half as good as it looks, it will stay in our rotation, how about yours??

Courtesy of: http://www.tasteofhome.com/recipes/coconut-pecan-german-chocolate-pie#ixzz3IatStClX

Ingredients
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 egg yolks
  1 teaspoon McCormick® 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 McCormick® 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 30 minutes or overnight.
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 or until cold. Yield: 8 servings.

REMEMBER!! WATCH YOUR PORTIONS! I have found that many do best when they control their portions rather than deny themselves food!

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