Coconut Pecan German Chocolate Pie Recipes

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.

Steps:

• Preheat oven to 350 degrees.
• In a large bowl mix together the sugar, cocoa, and salt.
• Beat in the evaporated milk, eggs, melted butter and vanilla until well incorporated.
• Stir in the coconut and pecans.
• Pour into the unbaked pie shells and bake for 1 hour, up to 1 hour and 15 minutes.
• Remove from oven and cool on wire racks for 1 hour.
• Place pies in the fridge and chill well.

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.

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.

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.

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a microwave, melt chocolate and butter; stir until smooth. Gradually add milk; set aside. , In a large bowl, combine sugar, cornstarch and salt. Stir in eggs and vanilla. Gradually stir in chocolate mixture. Pour into crust. Combine pecans and coconut; sprinkle over filling. , Bake until puffed and browned, 45-50 minutes. Cool on a wire rack 4 hours. Refrigerate until serving (filling will become firm as it cools).

Steps:

• In a food processor, pulse the flour with 1/2 teaspoon salt.
• Add the chilled butter pieces and pulse until coarse crumbs form, about 5 seconds.
• Drizzle in the ice water and pulse just until the dough comes together.
• Wrap in plastic wrap; flatten to form a disk. Refrigerate until firm, about 15 minutes.
• On a lightly floured work surface, roll out the dough into a 12-inch round; transfer to a pie pan.
• Cut the excess dough to leave a 1/2-inch overhang.
• Using your fingers, roll the dough edge under and crimp.
• Prick the bottom of the pie shell with a fork; refrigerate for 15 minutes.
• Preheat the oven to 400º.
• Line the shell with foil and pie weights or dried beans; bake for 15 minutes.
• Remove the foil and beans, reduce the heat to 375º and bake for another 12 minutes.
• Meanwhile, in a medium bowl, whisk the eggs.
• In a heavy, medium saucepan, whisk together the remaining 5 tablespoons butter and 1/2 teaspoon salt with the brown sugar and corn syrup over medium heat until melted and smooth.
• Whisk the sugar mixture into the beaten eggs. Stir in the nuts and coconut.
• Spread the chocolate chips in the pie shell. Pour in the filling and bake until set, about 25 minutes.
• Let the pie cool completely before slicing.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk the corn syrup, eggs, sugar, butter, and vanilla together in a mixing bowl until light-colored and well blended. Stir in the pecans and coconut. Sprinkle the chocolate chips over the bottom of the prepared pie crust. Pour the corn syrup mixture over the chocolate chips.
• Bake in preheated oven until top is set, 55 to 60 minutes. Cool completely on a rack before serving, about 2 hours.

Steps:

• Melt the margarine and set aside.
• Combine the sugar and baking cocoa in a bowl.
• Stir in the evaporated milk, eggs, melted butter or margarine, and vanilla, blending well.
• Stir in the coconut and pecans and turn into two unbaked pie shells.
• Bake in a 350°F oven for 40 minutes or until set around the edges.
• Cool on racks.