Wednesday, November 5, 2014

German Chocolate Pie, oh my....

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Ingredients

  • 1-1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 6 tablespoons cold lard
  • 3 to 4 tablespoons ice water
  • FILLING:
  • 4 ounces German sweet chocolate, chopped
  • 2 ounces unsweetened chocolate, chopped
  • 1 can (14 ounces) sweetened condensed milk
  • 4 egg yolks
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup chopped pecans
  • TOPPING:
  • 1/2 cup packed brown sugar
  • 1/2 cup heavy whipping cream
  • 1/4 cup butter, cubed
  • 2 egg yolks
  • 1 cup flaked coconut
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 cup chopped pecans

Directions

  • 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 wrap.
  • 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. Yield: 8 servings.
 
SHORT VERSION... pie shell cooked till golden brown, chocolate pie filling in shell , then can of german chocolate icing on top of this... nuts ,shaved chocolate, and cool whip to garnishNutritional Facts: 
1 piece equals 801 calories, 54 g fat (24 g saturated fat), 215 mg cholesterol, 227 mg sodium, 75 g carbohydrate, 5 g fiber, 12 g protein.
Recipe Source: Taste of Home



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