24 February, 2015
Chocolate Pecan German Chocolate Pie
Posted in : Pies on by : Jeri Epp
Ingredients
- 1 pie crust your own recipe or a refrigerated or frozen crust
Filling
- 4 oz German Sweet Chocolate chopped
- 2 oz unsweetened chocolate chopped
- 1 can Sweetened Condensed Milk
- 4 egg yolks
- 1 tsp vanilla
- 1 cup pecans chopped
Topping
- 1/2 cup brown sugar packed
- 1/2 cup heavy whipping cream
- 1/4 cup Butter cubed
- 2 egg yolks
- 1 cup flaked coconut
- 1 tsp vanilla
- 1/4 cup pecans chopped
Servings:
Instructions
- Place pie crust in a pie pan and trim the pastry to 1/2 inch beyond the rim of the plate and flute the edge. Line the unpricked pastry with a double thickness of foil. Fill with pie weights ,dried beans or uncooked rice. Bake 11-13 minutes, in a preheated 400 degree oven , then remove the foil and weights and bake 6-8 minutes longer until light brown. Cool on a wire rack.
- Reduce the oven setting to 350 degrees.
- In a microwave, melt the chocolates in a large bowl; stir until smooth. Cool slightly. Whisk in the milk, egg yolks and vanilla, stir in the pecans. Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour on a wire rack.
Topping
- In a small heavy saucepan, combine the brown sugar, cream and butter. Bring to a boil over medium heat stirring to dissolve the sugar. Rove from the heat
- In a small bowl, whisk a small amount of hot mixture into the egg yolks then return all to pan, whisking constantly. Cook 2-3 minutes or until mixture thickens and a candy thermometer reaches 160 degrees, stirring constantly. Remove from heat. Stir in coconut and vanilla; cool 10 minutes
- Pour over filling and sprinkle with pecans. Refrigerate 4 hours or until cold.
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