Email to Cat      

Thanksgiving: German Chocolate Pecan Pie

Source of Recipe


Southern Lady magazine



List of Ingredients



• -- Crust --
  
• 1½ cups all-purpose flour
  
• ½ tsp salt
  
• 1/3 cup shortening
  
• 4 Tbsp ice water
  
• .
  
• -- Filling --
  
• 1 cup firmly packed light brown sugar
  
• ½ cup light corn syrup
  
• ½ cup dark corn syrup
  
• ¼ cup butter, melted
  
• 3 large eggs
  
• 1½ tsp vanilla extract
  
• ¼ tsp salt
  
• 2 cups pecan halves
  
• ¾ cup semisweet chocolate morsels
  
• 1½ cups sweetened flaked coconut
  
• .
  
• Garnish: whipped cream, chocolate curls, chopped pecans
  






Instructions



1. In the work bowl of a food processor, combine flour, salt and vegetable shortening. Pulse until mixture resembles coarse crumbs. With processor running, add ice water through food chute, 1 tablespoon at a time, until mixture forms a ball. Flatten dough into a disk, wrap in plastic wrap, and refrigerate for one hour.
   
   
2. Preheat oven to 350° F.
   On a lightly floured surface, roll pastry to a 12-inch circle. Fit piecrust into a 9-inch deep-dish pie plate. Trim excess pastry ½-inch beyond edge of pie plate. Fold edges under, and crimp. Cover bottom of pastry with pie weights. Bake for 8 minutes; remove pie weights, and set aside.
   
   
3. In a large bowl, combine brown sugar and corn syrups. Add melted butter, eggs, vanilla and salt; whisk until well combined. Stir in pecans. Sprinkle chocolate morsels evenly over bottom of prepared crust. Sprinkle coconut on top of chocolate morsels. Spoon brown sugar mixture on top of coconut. Bake for one hour, or until middle is set. If necessary, cover loosely with aluminum foil during last 10 minutes of baking time to prevent excess browning. Cool completely before serving.
   Garnish with whipped cream, chocolate curls, and chopped pecans, if desired.
   
   Makes one 9-inch deep-dish pie.