At thanksgiving I was ooking for a new pie to take to the big dinner. I came across this recipe found here: http://www.tasteofhome.com/recipes/coconut-pecan-german-chocolate-pie. Only I wanted to make a few changes. First I wanted to make a gluten free pie crust. I found one in the book, Americas Test Kitchen How Can It be Gluten Free cook book, found here: http://www.amazon.com/Gluten-Free-Cookbook-Revolutionary-Groundbreaking-ebook/dp/B00IPPIETG/ref=sr_1_8?s=books&ie=UTF8&qid=1425488575&sr=1-8&keywords=americas+test+kitchen . Now I can’t share with you the pie crust recipe I found here, because it has a copy right, but I can tell you that it turned out great! (If you want some gluten free recipes that really work, get this cook book.) For this recipe I used the gluten free pie crust, but you may use any crust recipe you desire. After I served the pie at Thanksgiving dinner, my Mother said, “Its fudge in a pie crust.” I liked it well enough that I am making it again with my own variations. So here we go.
1 pie shell (choose what you want)
- 4 oz Bakers German chocolate
- 2 oz unsweetened chocolate
- 1 can sweetened condensed milk
- 4 egg yolks
- ¾ cup chopped pecans
- 1 tsp. vanilla
- ½ cup packed brown sugar
- ½ cup whipping cream
- ¼ cup butter
- 2 egg yolks
- 1 tsp vanilla
- 1 cup flaked coconut
- ¾ cup chopped pecans
- Pie pan,
- 2 sauce pans
- Chef’s knife for chopping
- Rubber scrapers
- Small bowls or cups
- Measuring cups and spoons (liquid and dry)
- Cooling rack
Whatever type of pie crust you want to use to make your pie shell, you first need to partially bake it. Bake it according to directions, cutting the time short by at least 5 minutes, you want it to barely start turning golden brown. Remove from the oven and let cool on a cooling rack.
Chop the chocolate up into smaller pieces. Separate the egg yolks from the egg whites. (The egg whites could be used to make an Ice Cream Cake Roll (https://www.instructables.com/id/Ice-Cream-Cake-Roll/).
Put the chocolate in a sauce pan and over low heat and stirring a rubber scraper melt all the chocolate.
In to the melted chocolate add the sweetened condensed milk,
the eggs and the vanilla.
Whisk until smooth.
Add the chopped pecans and stir.
Pour the filling into the pie shell and bake in a 350° for 16-19 minutes.
Remove from the oven and let cool on the cooling rack for 1 hour.
About 45 minutes after the pie has been removed from the oven, put the brown sugar,
and butter in a sauce pan on medium
stirring with a rubber scrapper until all the sugar is dissolved and
the syrup has just starts to boil. Remove from heat.
Add ¼ cup of the syrup to the egg yolk and beat,
then add the eggs to the syrup and bring to a boil (all the time stirring) and let boil for 2-3 minutes until it thickens.
Add the vanilla and coconut, stirring until well mixed.
Remove from the heat and add the pecans. Stir.
Pour on top of the pie
and spread the toppingall over the top of the pie. Put the pie in the refrigerator until the pie is cold (may be unto 4 hours).
Serve cold. Yes, it is “fudge in a pie crust”. Enjoy!