Best 3 Coconut Pecan German Chocolate Pie Recipes
Indulge in a symphony of flavors with our Coconut Pecan German Chocolate Pie, a masterpiece that seamlessly blends textures and tastes. This delectable pie features a rich and decadent chocolate filling, complemented by a layer of coconut pecan filling that adds a delightful crunch and sweetness. The pie crust, made from a combination of graham cracker crumbs and butter, provides a sturdy base for this heavenly creation. Whether you're a chocolate lover, a coconut enthusiast, or simply a dessert aficionado, this pie is sure to tantalize your taste buds and leave you craving for more.
In addition to the main recipe, this article also offers variations that cater to different dietary preferences and taste preferences. For those who prefer a gluten-free option, a detailed gluten-free pie crust recipe is provided, ensuring that everyone can enjoy this delectable treat. Chocolate lovers can rejoice in the inclusion of a double chocolate filling recipe, which amps up the chocolatey goodness to irresistible levels. And for those who desire a vegan version, a comprehensive guide to making a vegan coconut pecan filling is included, ensuring that everyone can partake in this culinary delight. With multiple recipes and variations, this article provides something for every palate, making it a must-read for dessert enthusiasts.
COCONUT-PECAN GERMAN CHOCOLATE PIE
This German chocolate pecan pie combines the ingredients everyone loves in its classic cake cousin. It's so silky and smooth, you won't be able to put your fork down. -Anna Jones, Coppell, Texas
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- 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. 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.
Nutrition Facts : Calories 801 calories, Fat 54g fat (24g saturated fat), Cholesterol 215mg cholesterol, Sodium 227mg sodium, Carbohydrate 75g carbohydrate (53g sugars, Fiber 5g fiber), Protein 12g protein.
COCONUT-PECAN GERMAN CHOCOLATE PIE
A pie reminisce of German Chocolate Cake. Very rich, dense, chocolately pie. From Taste of Home. Note: Chill time not included.
Provided by gailanng
Categories Pie
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Mix flour and salt in a small bowl . . . blend lard in until crumbly. Add ice water gradually, toss until dough holds together. Shape into a disk and refrigerate 30 minutes or overnight wrapped in plastic wrap.
- Preheat oven to 400°.
- Roll dough to a 1/8-in.-thick circle on a lightly floured surface. Transfer dough to a 9-in. pie plate. Trim pastry to 1/2 inches beyond rim of plate and flute edge. Line unpricked pastry with a double thickness of foil and 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°.
- Melt chocolates in a large bowl in the microwave and stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla until well blended. Stir in pecans. Pour into crust.
- Bake 16-19 minutes or until set.
- Cool 1 hour on a wire rack.
- Meanwhile . . . combine brown sugar, cream and butter in a small heavy saucepan. On medium heat, bring to a boil, while stirring to dissolve sugar. Remove from heat.
- Whisk a small amount of hot mixture into egg yolks in a small bowl. Return all to pan and whisk constantly, cook 2-3 minutes or until mixture thickens and a thermometer reads 160°. Remove from heat. Stir in coconut and vanilla; cool 10 minutes.
- Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold.
Nutrition Facts : Calories 783.3, Fat 52.2, SaturatedFat 22.7, Cholesterol 177, Sodium 236.2, Carbohydrate 74.9, Fiber 5.2, Sugar 52.6, Protein 11.5
COCONUT-PECAN GERMAN CHOCOLATE PIE
I've always loved pies, really more than cake, so when I saw this recipe for German Chocolate Pie, I was thrilled. I can almost taste that creamy, chocolate-y filling! This is one I want to try with my granddaughter. Recipe: tasteofhome.com 11-17-14
Provided by Ellen Bales
Categories Pies
Time 1h25m
Number Of Ingredients 15
Steps:
- 1. Roll dough to a 1/8-in. thickness in a circle; transfer to a 9-in. pie plate. Trim and flute. Line unpricked pastry with foil. Fill with pie weights. Bake in a preheated 400º oven for 12 minutes. Remove foil and weights; bake 6-8 minutes or until light brown. Cool. Reduce oven setting to 350º.
- 2. Melt chocolates; cool slightly.
- 3. Whisk in milk, yolks and vanilla; stir in pecans.
- 4. Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour on a wire rack.
- 5. In a saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat.
- 6. 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 160º. Remove from heat. Stir in coconut and vanilla; cool 10 minutes.
- 7. Pour over filling; sprinkle with pecans. Chill 4 hours or until cold.
Tips:
- For a richer flavor, use dark chocolate instead of semisweet chocolate.
- To make the pie ahead of time, bake it and let it cool completely. Then, wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- If you don't have a springform pan, you can use a 9-inch pie plate. Just be sure to trim the excess dough from the edges before baking.
- For a neater appearance, use a pastry brush to brush away any crumbs from the edges of the pie crust before filling it.
- To prevent the chocolate ganache from seizing, make sure the cream is hot but not boiling when you add it to the chocolate. Stir constantly until the chocolate is melted and smooth.
Conclusion:
This coconut pecan German chocolate pie is a delicious and decadent dessert that is perfect for any occasion. The combination of chocolate, coconut, and pecans is sure to please everyone. With its rich flavor and creamy texture, this pie is sure to be a hit at your next party or gathering. So what are you waiting for? Give this recipe a try today!
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