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.
CHOCOLATE-COCONUT PECAN PIE
Traditional pecan pie is enriched by adding chocolate and coconut to the filling.
Provided by My Food and Family
Categories Baking Ingredients
Time 1h10m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Line 9-inch pie plate with pie crust as directed on package. Microwave sugar and corn syrup in large microwaveable bowl on HIGH 3 min. or until mixture comes to boil. Add margarine and chocolate; stir until chocolate is completely melted and mixture is well blended. Cool slightly.
- Add eggs, 1 at a time, beating well after each addition. Stir in coconut and nuts. Pour into crust.
- Bake 50 to 55 min. or until filling is set in center. Cool completely on wire rack.
Nutrition Facts : Calories 450, Fat 26 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 55 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
PECAN-COCONUT PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 servings
Number Of Ingredients 17
Steps:
- Make the crust: Pulse the flour, sugar and salt in a food processor until combined. Add the shortening and pulse until the mixture looks like coarse meal. Add the butter and pulse a few times until it is in pea-size bits. Add the egg yolk and 2 tablespoons ice water, then pulse a few times. Pinch the mixture with your fingers; if it doesn't hold together, add more water, 1 tablespoon at a time. Turn out onto a sheet of plastic wrap, gather into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
- Roll out the dough into a 12-inch round on a lightly floured surface and ease into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Tuck the overhanging dough under itself and crimp the edges with your fingers. Freeze until firm, about 30 minutes.
- Meanwhile, position racks in the middle and bottom of the oven; preheat to 350˚ F. Spread 1 cup pecans on a baking sheet and toast on the middle rack until darkened, 8 to 10 minutes; let cool.
- Line the pie crust with parchment or foil and fill with pie weights or dried beans. Bake on the bottom oven rack until the edges of the crust are lightly browned, 20 to 25 minutes. Remove the parchment and weights and continue to bake until the bottom of the crust is golden, 10 to 15 more minutes.
- Meanwhile, make the filling: Melt the butter in a medium saucepan over medium heat and cook, swirling the pan occasionally, until brown flecks appear, about 8 minutes. Remove from the heat and whisk in the cream of coconut, brown sugar, flour, lemon juice and salt. Let cool to lukewarm, 5 to 10 minutes, then whisk in the eggs and coconut extract until combined.
- If the crust has cooled, return it to the oven for a few minutes to warm through. Scatter the toasted pecans in the crust. Pour in the filling. Top with the shredded coconut and remaining 1/2 cup untoasted pecans. Bake on the middle oven rack until the filling is just set, 35 to 40 minutes (cover loosely with foil if the crust is getting too dark). Transfer to a rack to cool completely.
CHOCOLATE COCONUT PECAN PIE
A wonderful experience! All the popular ingredients in one pie! A family favorite for any holiday or event. An easy pie to transport to a potluck or reunion.
Provided by Seasoned Cook
Categories Pie
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients thoroughly. Pour into unbaked pie shell in order shown.
- Bake in 325°F oven for 30 to 35 minutes. Do not overbake or it will dry out. For a fudgy type pie, bake and let center still be moist.
- Serve with a dollop of Cool Whip on top.
Nutrition Facts : Calories 644.9, Fat 45.7, SaturatedFat 18.2, Cholesterol 133.7, Sodium 334.4, Carbohydrate 54.8, Fiber 4.7, Sugar 35.9, Protein 8
CHOCOLATE WALNUT COCONUT PIE
Make and share this Chocolate Walnut Coconut Pie recipe from Food.com.
Provided by Lorac
Categories Pie
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Mix ingredients in the order given.
- Pour into the unbaked pie shell.
- Bake for 30 minutes.
- Serve with whipped cream.
COCONUT PECAN PIE
This is a nice change from pecan pie. It is my husband's favorite. Very sweet and rich. If you use a deep dish pie crust, use 1 cup pecans. For a smaller pie crust use 1/2 cup.
Provided by LALYC
Categories Desserts Pies Pecan Pie Recipes
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch pie dish.
- Beat butter, eggs, lemon juice, and vanilla extract together in a bowl; beat in sugar until smooth. Fold coconut and pecans into butter mixture; pour into pie crust.
- Bake in the preheated oven until pie is set in the middle, 45 to 50 minutes.
Nutrition Facts : Calories 492.9 calories, Carbohydrate 55.5 g, Cholesterol 100.3 mg, Fat 29.2 g, Fiber 2.7 g, Protein 4.9 g, SaturatedFat 13.4 g, Sodium 260.3 mg, Sugar 42.6 g
COCONUT PECAN PIE
Make and share this Coconut Pecan Pie recipe from Food.com.
Provided by MizzNezz
Categories Pie
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix well the first 5 ingredients.
- Stir in coconut and pecans.
- Pour into pie crust.
- Bake at 350* for 40 minutes.
Nutrition Facts : Calories 659.2, Fat 43.9, SaturatedFat 24.7, Cholesterol 146.4, Sodium 242.2, Carbohydrate 64.6, Fiber 4.6, Sugar 52.2, Protein 6.7
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
PECAN COCONUT PIE
Someone brought this pie to my nephew's wedding, and I just had to get the recipe. It's the best I've ever tasted.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, beat eggs. Beat in the sugar, corn syrup, butter, vanilla and salt. Stir in pecans and coconut. Pour into pastry shell. , Make a domed cover with foil. Bake at 350° for 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 571 calories, Fat 34g fat (13g saturated fat), Cholesterol 96mg cholesterol, Sodium 256mg sodium, Carbohydrate 65g carbohydrate (43g sugars, Fiber 3g fiber), Protein 6g protein.
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- Preheat oven to 350°. For Crust: In the bowl of a food processor, add flour, cocoa, 1/4 cup sugar and salt and pulse to combine. Cut butter into 1/2" pieces, add to bowl and pulse to combine until mixture resembles coarse meal. Add egg yolks to bowl and pulse until incorporated. Pour contents of bowl onto two separate pieces of plastic wrap to make two small pies. For each one, gather the plastic wrap together and press dough into a flat disc. Open it up and add another piece of plastic wrap over the top. Roll each disc between two pieces of plastic wrap. Take off top piece of plastic wrap and invert a pie plate onto it. Gather plastic wrap around the pie tin and flip it over. The crust will land in the center of the pie tin. Peel off the plastic wrap and then press the crust into the pie tin. Refrigerate until ready to add filling.
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