RECIPE: REC: Coconut-Pecan German Chocolate Pie

RECIPE:
dawn_mo

dawn_mo

Well-known member
Coconut-Pecan German Chocolate Pie

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

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.

http://www.tasteofhome.com/recipes/coconut-pecan-german-chocolate-pie?keycode=ZFBSFPOD

http://hostedmedia.reimanpub.com/TOH/Images/Photos/37/300x300/exps169793_TH133086A07_23_6b_WEB.jpg

 
YUM!! Along that line, here's my favorite brownie...chocolate+coconut = perfection!

Almond Macaroon Brownies
Source: www.donogh.com/cooking

Brownies:
3/4 cup butter
4 squares unsweetened chocolate
2 cups sugar
3 eggs, beaten
1 teaspoon vanilla
1 cup flour
1 cup chopped almonds

Topping:
1 package (8 oz.) cream cheese, softened
2/3 cup sugar
2 eggs
2 tablespoons flour
2 cups flaked coconut
1 cup chopped almonds
2 squares semi-sweet chocolate

Directions for Brownies:
Melt butter and chocolate together. Stir in sugar, eggs and vanilla, mix well.
Add flour and almonds and stir to combine. Pour into a greased 9 x 13 inch pan.

Directions for Topping:
Combine cream cheese, sugar, eggs and flour together in a large bowl. Beat until smooth. Stir in coconut and almonds. Spread topping mixture over the brownie layer. Bake at 350 degrees F. for 35 to 40 minutes. Cool. Melt chocolate and drizzle over top of the cake. Cut into squares.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=94783

 
and...German Chocolate Cake with Coconut Pecan Filling

WOW - this topping was AMAZING... just made it this weekend, served it to a crowd, and got HUGE rave reviews from everyone! The only change I made was to make my own DARK chocolate cake (recipe at end) - when I eat chocolate, I want DARK chocolate!

German Chocolate Cake with Coconut-Pecan Filling
Cook's Illustrated Jan 2005

When you assemble the cake, the filling should be cool or cold (or room temperature, at the very warmest). To be time-efficient, first make the filling, then use the refrigeration time to prepare, bake, and cool the cakes. The toasted pecans are stirred into the filling just before assembly to keep them from becoming soft and soggy.

Filling
4 egg yolks
1 can evaporated milk (12 ounces)
1 cup granulated sugar (7 ounces)
1/4 cup packed light brown sugar (1 3/4 ounces)
6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces
1/8 teaspoon table salt
2 teaspoons vanilla extract
2 1/3 cups sweetened shredded coconut (7 ounces)
1 1/2 cups finely chopped pecans (6 1/2 ounces), toasted on baking sheet in 350-degree oven until fragrant and browned, about 8 minutes

Cake
4 ounces semisweet or bittersweet chocolate , chopped fine
1/4 cup Dutch-processed cocoa , sifted
1/2 cup boiling water
2 cups unbleached all-purpose flour (10 ounces), plus additional for dusting cake pans
3/4 teaspoon baking soda
12 tablespoons unsalted butter (1 1/2 sticks), softened
1 cup granulated sugar (7 ounces)
2/3 cup packed light brown sugar (about 4 3/4 ounces)
3/4 teaspoon table salt
4 large eggs , room temperature
1 teaspoon vanilla extract
3/4 cup sour cream , room temperature


1. FOR THE FILLING: Whisk yolks in medium saucepan; gradually whisk in evaporated milk. Add sugars, butter, and salt and cook over medium-high heat, whisking constantly, until mixture is boiling, frothy, and slightly thickened, about 6 minutes. Transfer mixture to bowl, whisk in vanilla, then stir in coconut. Cool until just warm, cover with plastic wrap, and refrigerate until cool or cold, at least 2 hours or up to 3 days. (Pecans are stirred in just before cake assembly.)

2. FOR THE CAKE: Adjust oven rack to lower-middle position; heat oven to 350 degrees. Combine chocolate and cocoa in small bowl; pour boiling water over and let stand to melt chocolate, about 2 minutes. Whisk until smooth; set aside until cooled to room temperature.

3. Meanwhile, spray two 9-inch-round by 2-inch-high straight-sided cake pans with nonstick cooking spray; line bottoms with parchment or waxed paper rounds. Spray paper rounds, dust pans with flour, and knock out excess. Sift flour and baking soda into medium bowl or onto sheet of parchment or waxed paper.

Deep Dark Chocolate Cake

1-3/4 cup flour (not sifted)
2 cups sugar
3/4 cup cocoa powder
1-1/2 tsp. baking soda
1-1/2 tsp. baking powder
1 tsp. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 tsp. vanilla
1 cup boiling water
2 cups roughly chopped walnuts, tossed around in a sifter to remove small particles

Preheat oven to 350 deg.
Combine first 6 dry ingredients. Add eggs, milk, oil, vanilla and beat 2 minutes on medium speed. Stir in boiling water (batter will be thin). Pour into greased/floured 9x13" pan or 2 9” round cake pans. Bake for 35 min. Remove from oven and cool on rack for10 minutes. If making the round cakes, turn out of pan to finish cooling.http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=134725

https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/cheezz%20-%20desserts/germanchocolatecake.jpg

 
Decisions decisions!

If I can only add one of these to the menu, which do I choose? Such hard decisions.

 
Chocolate Caramel Pecan Pie

Was featured on Mel's Kitchen Café today.
Mel's Kitchen Cafe

 
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