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Category: Pie - Nut
Prep Time: Cook Time: Total Time:
1 1/4 cups flour
1 tsp salt
1 stick (4 oz) plus 5 tbsp unsalted butter, 1 stick chilled and cut into small pieces
1/4 cup ice water
2 large eggs
1/2 cup dark brown sugar
1/2 cup light corn syrup
2 1/2 cups (about 10 oz) pecan halves, coarsely chopped
3/4 cup sweetened flake coconut
3/4 cup semi-sweet chocolate chips
In a food processor, pulse the flour with 1/2 tsp 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 400.
Line the shell with foil and pie weights or dried beans; bake for 15 minutes. Remove the foil and beans; reduce the heat to 375ยบ and bake for another 12 minutes.
Meanwhile, in a medium bowl, whisk the eggs. In a heavy, medium saucepan, whisk together the remaining 5 tbsp butter and 1/2 tsp 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.
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GERMAN CHOCOLATE PECAN PIE
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Category: Pie - Nut
Prep Time: Cook Time: Total Time:
1 1/4 cups flour
1 tsp salt
1 stick (4 oz) plus 5 tbsp unsalted butter, 1 stick chilled and cut into small pieces
1/4 cup ice water
2 large eggs
1/2 cup dark brown sugar
1/2 cup light corn syrup
2 1/2 cups (about 10 oz) pecan halves, coarsely chopped
3/4 cup sweetened flake coconut
3/4 cup semi-sweet chocolate chips
In a food processor, pulse the flour with 1/2 tsp 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 400.
Line the shell with foil and pie weights or dried beans; bake for 15 minutes. Remove the foil and beans; reduce the heat to 375ยบ and bake for another 12 minutes.
Meanwhile, in a medium bowl, whisk the eggs. In a heavy, medium saucepan, whisk together the remaining 5 tbsp butter and 1/2 tsp 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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