Wednesday, November 26, 2014

Coconut-Pecan German Chocolate Pie

Thanksgiving 2014

We are hosting Thanksgiving this year for the Elison side of our family. Thanks to Lori for reserving a church to fit the 50 plus people attending. We used to organize the dinner. We signed up for a couple of pies. We decided to make Kerry's favorite pie: Sour Cream Lemon. Natalie found a new recipe that sounded good so here it is.

Coconut-Pecan German Chocolate Pie


Crust: Basic Buttermilk

4 ounces German sweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 can (14 ounces) sweetened condensed milk
4 egg yolks
1 teaspoon vanilla
1 cup chopped pecans

1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/4 cup butter, cubed
2 eggs yolks
1 cup flaked coconut
1 teaspoon vanilla
1/4 cup chopped pecans

Preheat oven to 400 degrees bake pie shell for 11-13 minutes until bottom is lightly browned. Cool on wire rack, reduce heat to 350 degrees.

In a microwave, melt chocolate, stir in milk, egg yolks, and vanilla, stir in pecans. Pour into crust and cool for 1 hour.

In a saucepan combine brown sugar, cream and butter. Bring to boil to dissolve sugar. In a small bowl, whisk egg yolks, add small amount of hot mixture, pour into saucepan. Cook for 3 minutes until mixture thickens. Remove from heat, sitr in coconut and vanilla. Cool for 10 minutes.

Pour over filling and sprinkle with pecans