GERMAN CHOCOLATE PECAN PIE
Make and share this German Chocolate Pecan Pie recipe from Food.com.
Provided by Diana Adcock
Categories Pie
Time 1h15m
Yield 2 Pies, 16 serving(s)
Number Of Ingredients 10
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.
GERMAN CHOCOLATE PIE
This German Chocolate Pie recipe idea comes straight from Amish country. The rich, gooey, chocolate filling it to die for!
Provided by Echo Blickenstaff
Categories Dessert
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Place uncooked pie crust in pie tin.
- In small bowl, microwave butter until completely melted.
- Add 1 c. chocolate chips and stir until smooth.
- In separate bowl, stir together flour and sugars.
- Slowly add chocolate/ butter mixture and stir until blended.
- Add eggs, one at a time, and vanilla.
- Fold in pecans, coconut, and 1/4 cup chocolate chips.
- Pour into unbaked pie crust.
- Bake 35-40 minutes or until top is set. DON'T OVER BAKE!
- Allow to cool before serving.
Nutrition Facts : Calories 629 kcal, Carbohydrate 60 g, Protein 7 g, Fat 41 g, SaturatedFat 19 g, Cholesterol 73 mg, Sodium 212 mg, Fiber 5 g, Sugar 37 g, ServingSize 1 serving
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.
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.
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 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
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.
GERMAN CHOCOLATE PECAN PIE
Make and share this German Chocolate Pecan Pie recipe from Food.com.
Provided by Labor Nurse
Categories Pie
Time 1h15m
Yield 1 9-inch pie, 6-8 serving(s)
Number Of Ingredients 11
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 over hang. 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 400°F.
- Line the shell with foil and pie weights or dried beans;bake for 15 minutes. Remove the foil and beans, reduce the heat to 375°F 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.
GERMAN CHOCOLATE PECAN PIE
Decadent pecan pie with a german chocolate coconut twist! Tastes almost like a cookie but served as a pie! Perfect to wow your guests for any holiday dessert.
Provided by Jenuine Home
Categories Recipes
Time 1h55m
Number Of Ingredients 11
Steps:
- Preheat oven to 375F.
- In a large bowl or stand mixer, beat eggs, sugar and salt for 2 minutes on high speed or until thick and has turned a light color.
- Add flour, cooled/melted butter, vanilla, chocolate chips, coconut flakes and diced pecans and mix on low/medium speed until well combined.
- Pour mixture into prepared pie crust. Spread evenly across the crust. Top the pie with pecan halves to make a decorative design.
- Bake at 375F for 30 minutes. Remove from oven and lightly tent the top of pie with foil. Continue baking for another 10-15 minutes until golden brown.
- Remove pie and allow to cool on a rack for about an hour before serving. Serve with a dollop of homemade whipped cream, if desired.
Nutrition Facts : Calories 456 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 62 milligrams cholesterol, Fat 29 grams fat, Fiber 3 grams fiber, Protein 5 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 222 milligrams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
GERMAN CHOCOLATE PECAN PIE
This looks like one I want to try for Thanksgiving. It's from Rachael Ray's magazine. Prep time does not include chilling time.
Provided by CookingONTheSide
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 699.9, Fat 50.3, SaturatedFat 19.7, Cholesterol 102.5, Sodium 354.4, Carbohydrate 63.1, Fiber 4.8, Sugar 32.7, Protein 7.5
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
GERMAN CHOCOLATE-PECAN PIE RECIPE
Surprisingly, pecan pie is a relative latecomer to the Southern table. Recipes for milk-custard-based pecan pies can be found as early as 1886, but it wasn't until the 1930s when promotional recipes for a syrup-based pecan pie appeared on the labels of Karo syrup bottles that its popularity soared. Twenty years later, Marion Brown's landmark Southern cookbook proclaimed it "the South's most popular pie." Our latest twist? A stellar riff on the flavors of German chocolate cake, for which the Lone Star State also claims bragging rights.
Provided by Southern Living Test Kitchen
Categories Pies
Time 6h50m
Yield Serves 8 (serving size: 1 slice)
Number Of Ingredients 23
Steps:
- Prepare the Crust: Stir together 1 1/2 cups flour, 1/2 tablespoon granulated sugar, and 1/2 teaspoon salt in a large bowl. Using a pastry blender, cut butter and shortening cubes into flour mixture until mixture resembles small peas. Using a fork, gradually stir in 4 tablespoons ice water, stirring until dry ingredients are moistened and dough begins to form a ball and pulls away from sides of bowl, adding up to 1 more tablespoon of water, if necessary. Turn dough out onto a work surface; shape and flatten into a disk. Wrap in plastic wrap, and chill 1 to 24 hours.
- Preheat oven to 425°F. Unwrap chilled dough disk, and place on a lightly floured surface. Let dough stand at room temperature until slightly softened, about 5 minutes. Sprinkle dough with flour, and roll into a 13-inch circle. Fit dough into a 9-inch glass pie plate. Trim dough, leaving 1/2-inch overhang; fold edges under, and crimp. Prick bottom and sides 8 to 10 times with a fork. Freeze 20 minutes. Line piecrust with parchment paper, and fill with pie weights or dried beans. Bake in preheated oven 14 minutes. Remove weights and parchment paper, and bake until crust has lost its raw dough sheen, 5 to 7 minutes. Transfer to a wire rack, and cool completely, about 30 minutes. Reduce oven temperature to 350°F.
- Prepare the Chocolate Filling: Microwave German's sweet chocolate and 1/2 cup butter in a microwave-safe bowl on HIGH until melted and smooth, 1 to 1 1/2 minutes, stirring at 30-second intervals. Whisk in 3/4 cup granulated sugar, 3 tablespoons flour, and 1/8 teaspoon salt. Add 2 eggs, 1 at a time, whisking just until blended after each addition. Whisk in evaporated milk and 1 teaspoon vanilla until blended. Pour chocolate filling into prepared piecrust. Shield edges with aluminum foil to prevent excessive browning, and place on a rimmed baking sheet. Bake at 350°F for 30 minutes. (Pie will be partially baked.)
- Prepare the Coconut-Pecan Filling: Whisk together brown sugar, corn syrup, 1/4 cup melted butter, 2 eggs, and 1 teaspoon vanilla until blended. Stir in pecans and coconut. Beginning at the outer edges of the partially baked chocolate filling, carefully spoon coconut-pecan filling over chocolate filling, and immediately return pie to oven. Bake until crust is golden and center is set, 35 to 40 minutes, shielding edges with aluminum foil to prevent excessive browning, if necessary. Cool pie completely on a wire rack, about 3 hours.
- Prepare the Chocolate-Covered Pecans: Microwave chocolate chips in a small microwave-safe bowl on HIGH until melted, 30 to 45 seconds, stirring until smooth. Dip the lower half of each pecan into the melted chocolate, allowing excess chocolate to drip back into bowl, and place on a parchment paper-lined baking sheet. Chill until chocolate is firm, about 30 minutes. Arrange Chocolate-Covered Pecans decoratively around outer edge of pie. (You may have some left over.)
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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.
- 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.
- 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.
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- Place the chopped chocolate, butter, and vanilla extract in a mixing bowl and set aside. In a medium saucepan, whisk together the sugar, cornstarch, cocoa, and salt. Whisk in 1/2 cup of cold heavy cream until the mixture is smooth. Repeat with another 1/2 cup of the cream.
- In a medium saucepan, heat butter, brown sugar, evaporated milk, and egg yolks over medium heat. Whisk the mixture together and watch for it to boil. Once it begins to boil, let it boil for 5-6 minutes, whisking constantly. The mixture should begin to thicken. Remove from heat.
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- Coarsely chop German chocolate and add in an even layer to the bottom of pie crust. Set aside.TIP: You'll want to insure the pieces are bite size as they stay in chunks rather than melt when baked and cooled.
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- First make the crust. In a large bowl whisk together flour, sugar and salt, then add pieces of cold butter and press with a fork until it starts to look like a coarse meal. Finally, add 1 tablespoon of water at the time and continue mixing until a dough forms. Then, wrap the dough with the plastic wrap and refrigerate for at least 30 minutes to an hour.
- Now, take the dough from refrigerator and roll out on a lightly floured work surface into a circle about 1/8 inch thick. Then, transfer the dough to a pie dish and trim excess of dough from edges, crimp the edges and poke the bottom of the crust with a fork. Bake 10-12 minutes, then let it cool while you make chocolate filling.
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