Coconut-Pecan German Chocolate Pie

This Coconut-Pecan German Chocolate Pie is a decadent dessert that will surely impress any crowd. With its rich, chocolatey filling and creamy coconut-pecan topping, every bite is a symphony of flavors and textures. The combination of German sweet chocolate, condensed milk, and chopped pecans creates a velvety-smooth filling that melts in your mouth, while the coconut-pecan topping adds a delightful crunch and sweetness. Whether you’re celebrating a special occasion or simply craving a luxurious treat, this pie is bound to become a favorite in your recipe collection.

Ingredients:

• 1 pie crust (homemade or store-bought)
• For the filling:
  • 4 ounces German sweet chocolate, chopped
  • 2 ounces unsweetened chocolate, chopped
  • 1 can sweetened condensed milk (14 ounce)
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans or walnuts
• For the topping:
  • 1/2 cup packed brown sugar
  • 1/2 cup heavy whipping cream
  • 1/4 cup butter, sliced
  • 2 egg yolks
  • 1 cup sweetened coconut flakes
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped pecans or walnuts

Instructions:

1. Preheat oven to 400°F (200°C). Roll out the pie dough on a floured surface to 1/8-inch thickness and place it into a 9-inch pie plate. Flute the edges. Cover the dough with two sheets of foil, then fill the crust with dried beans or dry rice. Bake for 11-13 minutes, or until the bottom is lightly browned. Remove the foil and beans or rice, then bake for an additional 6-8 minutes or until light brown. Cool on a wire rack. Reduce oven temperature to 350°F (175°C).
2. To make the filling, melt the German sweet chocolate and unsweetened chocolate in a large bowl in the microwave, stirring until smooth. Allow to cool slightly. Whisk in the sweetened condensed milk, 4 egg yolks, and vanilla extract, then stir in the chopped pecans. Pour the filling into the cooled crust. Bake for 16-19 minutes or until set. Cool for 1 hour.
3. For the topping, in a small heavy saucepan, combine the brown sugar, whipping cream, and butter. Bring to a boil over medium heat, stirring constantly to dissolve the sugar. Remove from heat. In a small bowl, whisk a small amount of the hot mixture into the egg yolks, then return all to the pan, whisking constantly. Cook for 2-3 minutes or until the mixture thickens and a thermometer reads 160°F (71°C). Remove from heat. Stir in the coconut and vanilla extract, then cool for another 10 minutes.
4. Pour the topping over the cooled filling and spread evenly. Sprinkle with chopped pecans. Refrigerate for 4 hours or until cold.
5. Enjoy a slice of this rich and indulgent pie!

FAQs:

1. Can I use store-bought pie crust?
   • Yes, you can use store-bought pie crust to save time. Just make sure to follow the instructions for blind baking.
2. Can I use different nuts in the filling?
   • Absolutely! You can use walnuts or a combination of nuts for added flavor and texture.
3. Can I make the pie ahead of time?
   • Yes, you can make the pie a day in advance and store it in the refrigerator until ready to serve.
4. Can I use unsweetened coconut instead of sweetened?
   • Yes, you can use unsweetened coconut if you prefer a less sweet topping. Adjust the amount of sugar accordingly.
5. Can I freeze leftovers?
   • Yes, you can freeze leftover pie slices in an airtight container for up to 1 month. Thaw in the refrigerator before serving.
6. Can I use milk chocolate instead of German sweet chocolate?
   • While milk chocolate will alter the flavor slightly, you can use it as a substitute if you prefer a milder chocolate taste.
7. Can I use a different type of sugar for the topping?
   • You can experiment with different types of sugar, but keep in mind that it may affect the texture and flavor of the topping.
8. Can I skip the topping and serve the pie without it?
   • While the topping adds an extra layer of flavor and texture, you can skip it if desired. The pie will still be delicious without it.

Tips:

1. Be careful not to overbake the pie filling to prevent it from becoming too firm.
2. Allow the pie to cool completely before slicing to ensure clean, neat slices.
3. For added indulgence, serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream.
4. Store any leftover pie in the refrigerator to maintain its freshness and texture.

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