It’s been a couple year’s since I’ve made pie (and this pie specifically), but it literally does not get any better than this. Homemade crust with a layer of warm gooey chocolate topped with a coconut pecan caramelizing mixture. I made this for Thanksgiving, but it’s also a good one for Christmas! I can’t take the credit for this one (thx Rachael Ray), but if you make it, let me know what you think!
German Chocolate Pecan Pie
From Rachael Ray
1 1/4 cups flour
1 teaspoon salt
1 stick chilled unsalted butter cut into small pieces, plus 5 tablespoons unsalted butter (separated)
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 ounces) pecan halves, coarsely chopped
3/4 cup sweetened flake coconut
3/4 cup semisweet chocolate chips
- In a food processor, pulse the flour with 1/2 teaspoon 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 degrees .
- Line the shell with foil and pie weights or dried beans; bake for 15 minutes. Remove the foil and beans, reduce the heat to 375 degrees and bake for another 12 minutes.
- Meanwhile, in a medium bowl, whisk the eggs. In a heavy, medium saucepan, whisk together the remaining 5 tablespoons butter and 1/2 teaspoon 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.