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Wednesday, July 2, 2014

Contest-Winning German Chocolate Pie

Contest-Winning German Chocolate Pie Recipe
Total Time: Prep: 40 minutes + chilling Bake 30 minutes + cooling
Makes: 8 servings


Ingredients:

Pastry for single-crust pie (9 inches)


  •  FILLING:
  •  4 ounces German sweet chocolate, chopped
  •  1 tablespoon butter
  •  1 teaspoon vanilla extract
  •  3 tablespoons cornstarch
  •  1-1/2 cups whole milk
  •  TOPPING:
  •  2/3 cup evaporated milk
  •  1/2 cup sugar
  •  1/4 cup butter, cubed
  •  1-1/3 cups flaked coconut, toasted
  •  1/2 cup chopped pecans, toasted


  • Directions:

    1. Preheat oven to 400°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge.
    2. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 25 minutes. Remove foil and weights; bake 4-6 minutes longer or until golden brown. Cool on a wire rack.
    3. For filling, in a microwave, melt chocolate and butter; stir until smooth. Stir in vanilla. In a small heavy saucepan, mix sugar and cornstarch. Whisk in whole milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
    4. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in chocolate mixture. Pour into crust.
    5. For topping, in a small saucepan, combine evaporated milk, sugar and butter. Cook and stir until butter is melted and mixture just comes to a boil. Remove from heat.
    6. In a small bowl, whisk a small amount of hot mixture into egg; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in coconut and pecans. Pour over filling.
    7. Cool pie 30 minutes on a wire rack. Refrigerate, covered, until cold, at least 3 hours. Yield: 8 servings.
    Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
     

    Source: tasteofhome.com

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