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
Pecan pie gets an upgrade thanks to the delicious addition of toasted coconut and dark chocolate. Serve with sweetened whipped cream, if desired
Provided by Annalise
Categories Dessert
Number Of Ingredients 14
Steps:
- Combine the flour, sugar, and salt in a medium bowl. Add the cubed butter and work into the dry ingredients with a pastry blender, just until the smallest pieces are the size of peas. Some larger chunks are okay.
- Add 3 tablespoons of the cold water and work into the flour/butter mixture with a spatula and then your hands, kneading very minimally to bring it together into a ball. Add more water a tablespoon at a time as needed.
- Flatten into a disk, wrap in plastic and chill for at least 2 hours and up to 5 days in the fridge or (double wrapped) in the freezer for up to 2 months.
- Preheat oven to 350°F.
- On a lightly floured surface, let the pie crust sit at room temperature for about 5 minutes. Roll out into a rough 12-inch circle, adding more flour to your work surface as necessary.
- Transfer dough to a 9x2-inch pie dish and trim edges to 1 inch. Tuck the edges into the pie dish and crimp as desired. Chill in the freezer while you prepare the filling.
- Whisk together the corn syrup, brown sugar, melted butter, eggs, vanilla, and salt. Stir in the toasted coconut, chocolate chips, and pecans. Pour filling into the pie crust, and spread it out so the top is even.
- Place pie on a sheet pan (to catch any drips and make transferring in and out of the oven easier) and bake until the top is golden and center jiggles only a little when gently nudged, 45-55 minutes. If the top browns too quickly, cover with foil.
- Serve either warm or at room temperature. Pie will slice more cleanly after it's been chilled. Serve with whipped cream if desired.
Nutrition Facts : Calories 765 kcal, Carbohydrate 83 g, Protein 9 g, Fat 47 g, SaturatedFat 22 g, Cholesterol 107 mg, Sodium 402 mg, Fiber 5 g, Sugar 59 g, ServingSize 1 serving
COCONUT-CHOCOLATE PECAN PIE
Can't decide between pecan pie and chocolate pie recipes? No need to choose just one. This Coconut-Chocolate Pecan Pie offers both (plus a bonus coconut dessert recipe touch) in one delicious package.
Provided by BHG Test Kitchen
Time 35m
Number Of Ingredients 16
Steps:
- Prepare Pastry for Single-Crust Pie. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. (Do not prick.) Set aside.
- For filling: In a medium bowl, combine eggs, corn syrup, brown sugar, butter, vanilla, and salt.
- In pastry shell, layer semisweet chocolate pieces, 1 cup coconut and pecan pieces. Pour egg mixture over all, spreading evenly. To prevent overbrowning, cover edge of pastry shell with foil.
- Bake in a 350 degree oven for 30 minutes. Remove foil; bake for 20 to 25 minutes more or till set. Cool completely on a wire rack. Cover and store in refrigerator within 2 hours. If you like, serve with whipped cream and sprinkle with toasted coconut. Makes 8 to 10 servings. Pastry for Single-Crust Pie
- In a bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of water at a time over the flour mixture, tossing with a fork until all of the dough is moistened. Form dough into a ball.
Nutrition Facts : Calories 697 kcal, Carbohydrate 86 g, Cholesterol 99 mg, Protein 8 g, SaturatedFat 17 g, Sodium 309 mg, Sugar 48 g, Fat 39 g, TransFat 1 g, UnsaturatedFat 19 g
TOASTED COCONUT, PECAN, AND CARAMEL PIE
Very rich tasting pie that is easy to prepare. Everyone loves this pie.
Provided by Patrice
Categories Desserts Pies Pecan Pie Recipes
Time 1h40m
Yield 16
Number Of Ingredients 8
Steps:
- In a medium skillet, melt butter or margarine over medium heat. Add coconut and pecans. Toss well, and saute until coconut is lightly browned. Set aside to cool.
- In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whipped topping. Spread 1/4 of cream cheese mixture into each pastry shell. Sprinkle 1/4 of coconut mixture over each pie. Drizzle 1/2 of caramel topping over each coconut layer. Follow with remaining cream cheese mixture, then remaining coconut mixture.
- Pies may be served chilled or frozen.
Nutrition Facts : Calories 479.2 calories, Carbohydrate 50.9 g, Cholesterol 31.6 mg, Fat 29.4 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 16.7 g, Sodium 333.7 mg, Sugar 23.6 g
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
CHOCOLATE-COCONUT-PECAN PIE
Steps:
- Preheat oven to 350°F. On a floured surface, roll 1/2 Basic Pie Dough recipe to a 13-inch circle. Transfer to a 9-inch pie plate, fold edges under to align with the rim of the plate; crimp.
- Scatter pecans, chips, and coconut over bottom of pie shell; place on a baking sheet. Whisk together sugar, corn syrup, eggs, butter, and salt; pour into shell.
- Bake until filling is set, 50 to 60 minutes (tent with foil if coconut becomes too dark). Cool, on a rack, at least 4 hours.
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.
COCONUT PECAN CHOCOLATE PIE
A wonderful dessert, with the winning combination of coconut, pecans and chocolate. Yum!Source: Unknown
Provided by Lynnda Cloutier
Categories Pies
Number Of Ingredients 11
Steps:
- 1. Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Sprinkle coconut and pecans in bottom of crust-lined pie plate.
- 2. In 2-quart saucepan, heat sugar, butter and chocolate over low heat, stirring constantly, until smooth. Pour chocolate mixture into medium bowl; cool 5 minutes. Beat in flour with wire whisk until well combined. Beat in evaporated milk, vanilla and eggs with wire whisk until well blended.
- 3. Slowly pour chocolate mixture over coconut and pecans in pie plate. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time.
- 4. Bake 40 to 50 minutes or until center is set. Cool on cooling rack at least 1 hour 30 minutes before serving. Top individual servings with whipped cream. Cover and refrigerate any remaining pie. Try placing chocolate curls or toasted shaved coconut on top of the whipped cream, or sprinkle cocoa or toasted coconut over the serving plate.
GERMAN CHOCOLATE-PECAN PIE BARS
These gooey dessert bars are the ultimate in chocolate decadence with a chocolate shortbread crust, chocolate pecan pie filling, and toasted pecans.
Provided by Sheila Thigpen
Categories Chocolate Desserts
Time 1h40m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Bake the pecans on a rimmed pan for about 10 minutes or until lightly toasted and fragrant, stirring halfway through.
- Line a 13- x 9-inch cake pan with heavy-duty aluminum foil, allowing a couple of inches to extend over sides. Spray the foil lightly with cooking spray.
- Add flour, powdered sugar, and cocoa to the bowl of a food processor and pulse to mix. Add cold, cubed butter to the bowl and pulse another 5 to 6 times until the mixture resembles coarse meal. Pour the crumbs into the pan and press to form a crust on the bottom and 3/4 inch up sides of the pan.
- Bake crust for 15 minutes at 350 degrees. Remove from oven and sprinkle chocolate chips evenly over crust. Once the chocolate begins to soften (about 5 minutes) gently and evenly spread with an offset spatula to cover the crust. Cool on a wire rack for 30 minutes.
- Whisk together brown sugar, corn syrup, and melted butter. Add eggs and mix until smooth. Stir in coconut and toasted pecans. Pour mixture over the chocolate crust.
- Bake for 25 to 30 minutes or until golden and set. Cool completely on a wire rack (1 hour). Refrigerate for 1 hour before removing from the pan.
- Using the aluminum foil, lift the bars out of the pan onto a cutting board. Use a sharp knife to cut into bars.
Nutrition Facts : ServingSize 1 g, Calories 337 kcal, Carbohydrate 35 g, Protein 4 g, Fat 22 g, SaturatedFat 9 g, Cholesterol 44 mg, Sodium 89 mg, Fiber 3 g, Sugar 25 g, UnsaturatedFat 12 g
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
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.
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
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 PECAN PIE
Provided by Food Network
Categories dessert
Time 6h40m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Pate Brisee: Mound the flour on a work surface. Using your fingers, make a well in the center. Place the butter, egg, sugar, salt, and milk in the well. Pinch the wet ingredients together with your right hand, then gradually draw the flour into the well with your left, mixing it into the wet ingredients with your right hand as you go. Knead the dough by pushing it in sections against the work surface, pushing firmly away from you and down with the heel of your hand. Gather the dough back up, form into a ball, wrap in waxed paper or plastic wrap, and chill at least 2 hours before using.
- Roll out and place inside a 10-inch tart pan with a removable bottom. Weigh down the dough with pie weights and bake in a preheated 375 degree F oven for 35 to 30 minutes or until blond. Remove the weights and bake an additional 10 to 15 minutes or until medium brown.
- Preheat the oven to 350 degrees F.
- In a bowl, whisk the eggs. Whisk in the sugar, corn syrup, and melted butter. Place the pre-baked crust on a cookie sheet. Sprinkle in the toasted pecans and chocolate pieces. Pour the egg mixture gently over the pecans and chocolate. Bake for 45 to 50 minutes, until the filling is set and slightly risen.
- Let cool in the pan to room temperature. Remove the sides of the pan. Refrigerate at least 2 hours, or until ready to serve, up to 24 hours. Slice the pie with a serrated knife as it comes out of the refrigerator, but let warm to room temperature before serving.
KETO CHOCOLATE PECAN PIE
My delicious keto, sugar free, low carb chocolate pecan pie will satisfy your sweet tooth. Bonus: it's easy to make with a press in crust!
Provided by Taryn
Categories Dessert
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 350. Grease a 9-inch deep-dish pie plate very well with butter or shortening.
- Put the almond flour, coconut flour, and butter in a food processor and pulse until crumbs form. Add the water and pulse until it comes together in a dough. Press into the bottom and halfway up the sides of the prepared pie plate. Prick the bottoms with a fork. Bake for 10 minutes.
- Meanwhile, in a medium bowl combine the butter and sweetener. Beat with an electric mixer until smooth. Add the vanilla, molasses, heavy cream, and egg. Beat until combined.
- Stir in the chopped pecans and chocolate chips. (Optional: set some aside to make a design on the top). Pour over the baked crust. The filling will be thick. Bake for 40-45 minutes until no longer jiggly and golden brown.
- Cool completely. I prefer to make this a couple of days ahead of time. The flavor improves after being in the fridge for a bit and chilling helps the crust hold together.
Nutrition Facts : Calories 415.5 kcal, Carbohydrate 11.5 g, Protein 8.8 g, Fat 40.8 g, SaturatedFat 15.4 g, Cholesterol 71.4 mg, Sodium 142.9 mg, Fiber 5.7 g, Sugar 2.4 g, TransFat 0.6 g, UnsaturatedFat 12.3 g, ServingSize 1 serving
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3.5/5 (20)Category DessertServings 8Total Time 2 hrs 45 mins
- Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Sprinkle coconut and pecans in bottom of crust-lined pie plate.
- In 2-quart saucepan, heat sugar, butter and chocolate over low heat, stirring constantly, until smooth. Pour chocolate mixture into medium bowl; cool 5 minutes. Beat in flour with wire whisk until well combined. Beat in evaporated milk, vanilla and eggs with wire whisk until well blended.
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Ratings 1Category DessertCuisine AmericanTotal Time 1 hr
- 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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