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German Chocolate Pecan Pie
Nb persons: 0
Yield: one 9" pie
Preparation time:
Total time:
Source: Everyday with Rachel Ray 2008
| 1 1/4 c. | flour |
| 1 tsp. | salt |
| 1 stick + 5 Tb. | unsalted butter, (1 stick chilled and cut into small pieces) |
| 1/4 c. | ice water |
| 2 large | eggs |
| 1/2 c. | dark brown sugar |
| 1/2 c. | light corn syrup |
| 2 1/2 c. | pecan halves, chopped |
| 3/4 c. | shredded sweetened coconut |
| 3/4 c. | semisweet chocolate chips |
1. Using a food processor, pulse the flour with 1/2 tsp.salt. Add the 1 stick butter and pulse until coarse crumbs form. Drizzle in the ice water, pulse until the dough comes together. Wrap in plastic wrap, flatten into a disk. Refrigerate until firm, 15 minutes.
2. Preheat the oven to 400 degrees. On a lightly floured work surface, roll out the dough into a 12" round; transfer to a pie plate. cut off the excess dough, leaving a 1/2" overhang; crimp the edge. Prick the bottom of the pie shell with a fork; refrigerate for 15 minutes.
3. Line the shell with foil and add pie weights; bake for 15 minutes. Remove the foil, lower the heat to 375 degrees and bake for another 12 minutes.
4. In a medium bowl, whisk the eggs. In a heavy, medium saucepan, whisk the remaining 5 Tb. butter, 1/2 tsp. salt, the brown sugar and corn syrup over medium heat until smooth. Whisk the sugar mixture into the eggs. Stir in the pecans and coconut.
5. 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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