Came from Rachael Ray magazine
Make and share this German Chocolate Pecan Pie recipe from Food.com.
- 295.73 ml flour
- 4.92 ml salt
- 118.29 ml unsalted butter, plus
- 73.94 ml unsalted butter, 1 stick chilled and cut into small pieces
- 59.14 ml ice water
- 2 large eggs
- 118.29 ml dark brown sugar
- 118.29 ml light corn syrup
- 591.47 ml about 10 ounces pecan halves, coarsely chopped
- 177.44 ml sweetened flaked coconut
- 177.44 ml semi-sweet 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 over hang. 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°F.
- 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°F 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.