chocolate coconut pecan pie

Line an 8×8 pan with foil, leaving a couple inches overhang. Bake for 50 to 55 minutes or until puffed and set. Stir in pecans. Cool. Chocoholics, take note: In addition to the bits of chocolate in the filling, there's cocoa powder in the delicious crust. to make crust: choose pastry cutter/knives or food processor option below. Stir ingredients with a wooden spoon to combine. Beat butter, eggs, lemon juice, and vanilla extract together in a bowl; beat in sugar until smooth. Transfer the filling to the crust. Melt the remaining stick of butter. Step 2. This coconut-pecan German chocolate pie is a fresh take on the ingredients of the classic cake. Cool on a wire rack. In a bowl, use a fork to stir together flour and salt. What takes this pie to the next level is the chocolate and pecans . Spray or butter the foil. Thankfully this Chocolate Coconut Cream pie recipe is fairly easy. Stir in the toasted coconut, chocolate chips, and pecans. Method. Bake at 325° for 1 hour and 15 minutes or until set, shielding crust after 45 minutes with aluminum foil, if necessary. to make crust: choose pastry cutter/knives or food processor option below. Pour the filling into the pie crust. Pulse to create thick crumbs, then add the egg. Melt chocolates; cool slightly. In 2-quart saucepan, heat sugar, butter and chocolate over low heat, stirring constantly, until smooth. Pour the egg mixture gently over the pecans and . In other words . 2. Heat maple syrup over medium heat in a medium saucepan. Beat lightly. Preheat oven to 350°F. Cool 1 hour on a wire rack. Whisk in 1/2 cup of cold heavy cream until the mixture is smooth. Place your pie crust into a 9″ pie plate and flute edges or fold as desired. In a heavy bottomed sauce pan, over medium-low heat, melt the butter. Trim overhanging edge of pastry 1 inch from rim of pie plate. Cool on wire rack. Mix well. Preheat the oven to 350°F. Remove from the heat and add the milk. Cool completely before serving. Reduce oven setting to 350º. Among four serving bowls, divide chilled butterscotch pudding. Toast the pecans in the oven for 7 to 8 minutes. Pour the dough into your pan, press the mixture down firmly creating your pie crust. Add in coconut shreds, tapioca starch, and semi-sweet chocolate chips. These from-scratch pie bars are baked in a 13×9 pan and great for parties and potlucks. :-). Transfer to a 9-inch pie plate, fold edges under to align with the rim of the plate; crimp. Southerners often add a splash of bourbon or rum to the filling which enhances the slightly bittersweet, almost caramel-like flavor. Preheat the oven to 375 °F. A great crowd pleaser! Using a pastry blender, cut in shortening until pieces are pea-size. Gradually whisk in 1 1/4 cups evaporated milk until blended. Stir in chocolate chips. Carefully spoon the mixture into the pie crust. Spread pecans on a rimmed baking sheet. And when you make each piece of the chocolate coconut cream pie from scratch, it truly makes it completely worth every effort you put in. Shape into a flat disk, wrap in wax paper, and chill for 30 minutes. Chocolate Pecan Rice Krispy Treat Pie is a fun way to enjoy pie while providing some variety at the dessert table. Chocolate Pecan Pie has a soft and gooey filling that is rich with sugar, corn syrup, butter, eggs, pecans, and chocolate. In a bowl stir together flour and salt. Place the pie plate on a lined, rimmed baking sheet to catch any spills. Lightly grease a 9 inch pie plate or pan and set aside. Cool to room temperature, then whisk in milk, egg, egg yolks, vanilla, and salt. Sprinkle with coconut. Place two layers of tin foil inside the pie crust and weigh down with rice or pie weights. View Nutrition Facts. (1) use pastry cutter (or 2 knives) to cut butter and mix until dough forms a chunky, lightly mixed consistency. There are a few things I would like to add to the directions: Melt the chocolate (at 50% power in the microwave) and add 1 1/2 Tbl. Bake 40 minutes or until filling is set but still slightly loose in center. In a medium bowl, whisk together the eggs and melted butter. Beat in flour with wire whisk until well combined. Cool completely on a wire rack. Pour over coconut mixture.Bake for 50 to 55 minutes or until puffed and set. pastry cutter or 2 knives option: in a large bowl add flour and salt. Add margarine and chocolate; stir until chocolate is completely melted and mixture is well blended. Add the vanilla. Let cool completely on a wire rack. Think artisanal candy bar, only baked in a pie crust. Preheat the oven to 350ºF. Stir in pecans and remaining ingredients. Bake for 50 to 55 minutes or until puffed and set. 3. Whisk in brown sugar and remaining 1/4 cup evaporated milk and 1 . Pour mixture into pie crust. Let cool completely and store in an airtight container in refrigerator until ready to use. Stir together butter and next 5 ingredients in a large bowl; stir well. Talk with your baker about the type of event you are hosting, and they will be able to help . Full recipe here: https://celebratingsweets.com/chocolate-coconut-pecan-pie-bars/ Step 3. In large bowl, beat frosting, sweetened condensed milk, eggs and 1/2 teaspoon salt with wire whisk until well blended. Bake 16-19 minutes or until set. Preheat oven to 350°F. In same bowl, combine corn syrup, sugars, butter and eggs until well blended. In a large bowl, whisk together granulated sugar, remaining 2 tablespoons flour, and remaining ¼ teaspoon salt. Simmer until syrup reaches 225ºF, about 10 -15 minutes. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Carefully remove paper and weights; bake until crust is dry and edges are golden brown, about 10 minutes more. In your food processor, blend all the ingredients for the base layer until a sticky dough consistency. Line a 9×13-inch pan with parchment paper and spray with cooking spray. Mix well. Fill with pie weights. In a medium bowl, mix together flour, oats, salt, and Crisco® Unrefined Organic Coconut Oil. Step 1. 2442 hyperion ave (at tracy st), los angeles, ca. Add flour, 1/4 cup brown sugar and 1/2 cup coconut. In large bowl, beat sugar, butter, corn syrup, bourbon, 1/2 teaspoon salt and the eggs with hand beater. Cover crust with foil during last half of baking, if . Sprinkle in the toasted pecans and chocolate pieces. Oct 11, 2016 - Chocolate Coconut Pecan Pie Recipe. Sprinkle 1 tablespoon of water at a time over the flour mixture, tossing with a fork until all of the dough is moistened. READY IN: 55mins . This dessert is no bake, making it extra convenient for your busy holiday season. Cool on wire rack. Preheat oven to 350 degrees. Set aside. German Chocolate Pecan Pie Bars are a wonderfully delicious combination of chocolate crust, more chocolate, coconut, and pecans. Aug 8, 2021 - Explore Priscilla Montelone's board "Coconut pecan German chocolate pie" on Pinterest. Remove foil and weights and bake for 5 minutes longer. A refrigerated pie crust is the perfect shortcut for a coconut custard filling studded with dark chocolate chips, unsweetened coconut flakes and chopped pecans. Bake in the preheated oven until pie is set in the middle, 45 to 50 minutes. Transfer dough to a 9x2-inch pie dish and trim edges to 1 inch. In a large bowl, mix the corn syrup, eggs, egg yolks, brown sugar, butter, cinnamon, salt, and vanilla. 2. Add the corn syrup, sugar, bourbon and the chopped chocolate. Bring to a boil over medium heat, stirring to dissolve sugar. Using a hand mixer or stand mixer, beat butter and brown sugar until creamy and combined. In a small saucepan over low heat, melt together the butter and German chocolate. Stir in the pecans, coconut, and chocolate chips. Pour the chocolate into the bottom of a 9" DEEP DISH pie crust and refrigerate. mix to combine. Put crust into pie pan. Stir ingredients to combine. Melt the chocolate and coconut oil until smooth; set aside to cool. Sprinkle tart evenly with coconut. or until mixture comes to boil. Bring to a boil over medium heat, stirring to dissolve sugar. combine brown sugar, cream and butter in a small heavy saucepan. Repeat with another 1/2 cup of the cream. Place the eggs in a large mixing bowl. Ummm, guess I'm a character in the story of "The Little Red Hen"--and I'm not the hen :-(. . Pour mixture into the pie shell over the pecans and place on a heavy-duty cookie sheet. In a medium bowl, combine graham cracker crumbs and melted butter. Stir until smooth. Ingredients. Arrange the optional extra pecans over top if desired. See more ideas about desserts, delicious desserts, dessert recipes. Stir in the toasted coconut, chocolate chips, and pecans. Stir in the coconut and pecans. Prepare the Coconut-Pecan Filling: Whisk together brown sugar, corn syrup, 1/4 cup melted butter, 2 eggs, and 1 teaspoon vanilla until blended. Pour into the prepared pastry shell. On a floured surface, roll 1/2 Basic Pie Dough recipe to a 13-inch circle. Bake 50 to 60 minutes or until golden brown, top is puffed and center is almost set. Add flour and salt, beat until thoroughly combined. A family favorite for any holiday or event. Stir in pecans and coconut. Make the coconut-Pecan Filling: Whisk together brown sugar, corn syrup, ¼ cup melted butter, 2 eggs, and 1 teaspoon vanilla until blended. 111 n wabash ave (between washington st. Place on lined cookie sheet. Press the dough on the bottom and up the sides of a 9-inch pie plate . It's soft yet sturdy, gooey, and sweet just like the classic Rice Krispy Treat. Melted dark cacao. Preheat oven to 350°F. In a microwave or double-boiler, melt chocolates in a large heat-proof bowl; stir until smooth. Pour over coconut mixture. 2. In a mixing bowl, add eggs, remaining melted butter, remaining brown sugar, pecans, remaining coconut and Karo syrup. Microwave sugar and corn syrup in large microwaveable bowl on HIGH 3 min. Elegan and gluten free, this tart starts with a no-bake, press-in crust made with coconut and almond flour—no rolling out or blind-baking required. Method. Reduce oven temperature to 350 degrees. An easy pie to transport to a potluck or reunion. Mix coconut, chocolate chips and pecans in a medium bowl; sprinkle over bottom of pie crust. Sprinkle chocolate chips (about 1/2-3/4 c.) and shredded coconut (about 1/2 c.) into the filling as well. Cool on wire rack. I will never make this, but I sure would like to eat it! . Pour chocolate mixture into medium bowl; cool 5 minutes. Pour into pie crust. Chocolate Coconut Pecan Pie. Line an 8×8 pan with foil, leaving a couple inches overhang. Add in the pecan halves and chocolate chips, and fold the pecans and chocolate into the mixture until the two are evenly coated. Rinse out the same blender you used to create the pie crust and add in dates, unsweetened almond milk, and arrowroot starch. Press into a greased 9×13″ baking sheet. Chill in the freezer while you prepare the filling. Make the filling: In a small saucepan over low heat, melt butter and chopped chocolate, stirring until smooth; cool. Meanwhile, in a small heavy saucepan, combine brown sugar, cream and butter. Reduce oven temperature to 350 degrees. Add sweetened condensed milk, flour, eggs, vanilla extract, and salt. In a medium bowl, whisk together the eggs and melted butter. Pour sweetened condensed milk evenly over the top of the bars. Pecan pie dresses up for the holiday. Crust: Preheat oven to 350°F. 1 cup pecan nuts. Tuck the edges into the pie dish and crimp as desired. Recipe by Seasoned Cook. Sprinkle chocolate, caramel bits, pecans, and coconut over the top. Stir until all ingredients are combined. A recreation of a friend's beloved childhood pie, this memorable dessert has equal parts coconut and pecans. 111 n wabash ave (between washington st. Place on lined cookie sheet. A popular dessert at Thanksgiving, this pie is an interpretation of a beloved classic, rich in chocolate filling with nutty undertones from the pecans and sweetened coconut flakes. Mix coconut, chocolate chips and pecans in a medium bowl; sprinkle over bottom of pie crust. the chocolate added (need I say more) gives that extra sinful decadence. Form dough into a ball. Pour over coconut mixture. 1. MELT remaining 2 tablespoons butter in small saucepan over low heat. Bake in a preheated 400º oven for 12 minutes. Spray or butter the foil. In a separate bowl, whisk together the granulated sugar, brown sugar, eggs, cornstarch, vanilla and salt. In 2-quart saucepan, heat sugar, butter and chocolate over low heat, stirring constantly, until smooth. Preheat the oven to 350 degrees F. Spread the chopped pecans and pecan halves on a parchment lined baking sheet. Coconut-Pecan German Chocolate Pie Recipe. Place the chopped chocolate, butter, and vanilla extract in a mixing bowl and set aside. Once the crust has been par-baked, add the chopped up chocolate bar to the bottom of the pie crust. 2442 hyperion ave (at tracy st), los angeles, ca. Reduce oven setting to 375 degrees (F). Beginning at the outer edges of the partially baked chocolate filling, carefully spoon coconut-pecan filling over chocolate filling, and immediately return pie to oven. Spread pecans on a rimmed baking sheet. In same bowl, combine corn syrup, sugars, butter and eggs until well blended. Meanwhile . Preheat oven to 400ºF and adjust rack to lower-middle position. Fit the pie crust into a 9-inch deep dish pie plate. Preheat oven to 375F. Directions. Directions. Place pie on a sheet pan (to catch any drips and make transferring in and out of the oven easier) and bake until the top is golden and center jiggles only a little when gently nudged, 45-55 minutes. In a bowl, combine butter, honey, cream, brown sugar, egg, bourbon and 1/8 teaspoon salt. Preheat the oven to 375 °F. On medium heat, bring to a boil, while stirring to dissolve sugar. Bake for 10 minutes at 350. Preheat oven to 350 F. Prepare the crust as directed in this post. add butter and cold water. Whisk in the egg yolks. Stir in the toasted coconut, chocolate chips, and pecans. Pop the pie crust in the freezer whilst making your filling. In a medium sized bowl, whisk the 2 eggs together; set aside. To prepare the crust, in a food processor, pulse together almond flour, cold butter, and coconut sugar until it resembles coarse flour. In your food processor, blend all the ingredients for the base layer until a sticky dough consistency. Pour into crust. The end result is a luscious and indulgent pie perfect for any occasion. 1 cup pecan nuts. Unfold and ease into plate, pressing firmly against bottom and side. Preheat oven to 350°F. This ten ingredient Chocolate Pecan Coconut Custard Pie takes just ten minutes to prepare. Crust: Preheat oven to 350°F. Silky smooth and delicious, this German chocolate pie won't stay in your fridge for long! Place pecans in concentric circles in crust. Bake until the top is golden brown and the filling is gently set, 35 to 45 minutes. Stir in pecans and coconut. A wonderful experience! Bake for 10 minutes. Pour filling into piecrust. Add flour and salt, beat until thoroughly combined. use pastry cutter (or 2 knives) to cut butter and mix until dough forms a chunky, lightly mixed consistency. Cool slightly. Sprinkle pecans throughout the pie filling (yes, they can and will sink and it's okay). Pour into crust-lined plate. Lisa has taken the humdrum pecan pie and elevated it to heavenly heights with this Chocolate Coconut Pecan Pie. German chocolate a milk chocolate pie base with pecan and coconut topping $22: Refrigerate 15 to 20 minutes or until chocolate is set. Cover bottom of pie crust with pecans. Stir until combined. Add the butter, sugar, brown sugar, corn syrup, vanilla, and salt. Toast nuts, shaking pan occasionally, until fragrant, 8 to 10 minutes. Add the corn syrup, sugar, bourbon and the chopped chocolate. In a heavy saucepan over low heat, melt the German's sweet baking chocolate and butter. Beginning at the outer edges of the partially baked chocolate filling, carefully spoon coconut-pecan filling over chocolate filling, and immediately return pie to oven. Lightly grease your pan with coconut oil, set aside. Pour filling into the pie crust, and spread it out so the top is even. To make the crust: place flours, oil, syrup, vanilla, and salt in a food processor. add butter and cold water. Preheat oven to 350'F. Line an 8×8 baking pan with parchment paper coming up the sides. Pour filling into the crust. Bake for 15 to 20 minutes, stirring every 5 minutes, until lightly browned. Whisk together sugar, corn syrup, eggs, butter, and salt; pour into . Pour the dough into your pan, press the mixture down firmly creating your pie crust. Coconut Pecan German Chocolate Pie Baking Steps. Pour into crust. The filling is an enchanting elixir of butter, sugar, cream, and condensed milk speckled with coarse semisweet chocolate and pecan halves (imagine the best candy bar you've never eaten). Reserving 1/3 cup coconut for garnish, stir in remaining 1 cup coconut and chopped pecans. Cut in shortening with a pastry blender until mixture resembles very coarse cornmeal. Keep the oven on at 350F. Step 2. Stir in pecans and chocolate chips. Pour into crust. Instructions. German chocolate a milk chocolate pie base with pecan and coconut topping $22: Refrigerate 15 to 20 minutes or until chocolate is set. Place in the refrigerator to chill for 30 minutes. Toast nuts, shaking pan occasionally, until fragrant, 8 to 10 minutes. Make the filling: In a small saucepan over low heat, melt butter and chopped chocolate, stirring until smooth; cool. Line 9-inch pie plate with pie crust as directed on package. Stir in 2/3 cup coconut and 2/3 cup chopped pecans. Preheat oven to 350 F. Pour filling into a crust. Place the pre-baked crust on a cookie sheet. Preheat oven to 350 degrees. Step 3. Continue to pulse until a dough forms. Stir in the pecans and the coconut. Place the pie on a baking sheet and transfer to the center rack of the oven. Crumble ¼ cup of pecan topping onto each bowl and top with a dollop of coconut whipped cream. Cool. All the popular ingredients in one pie! There is much more than meets the eye in this chocolate coconut pecan recipe. Scoop this filling into the pie crust and spread it out evenly. Cool. mix to combine. butter in pieces stirring to blend. Remove from heat. Fold coconut and pecans into butter mixture; pour into pie crust. Mix coconut, chocolate chips and pecans in a medium bowl; sprinkle over bottom of pie crust. German chocolate cake is a decadent, delicious treat. Whisk together the corn syrup, brown sugar, melted butter, eggs, vanilla, and salt. In a stand-mixer or in a large bowl, beat the eggs, coconut sugar, and vanilla together until creamy in texture and almost double in size. Pour mixture into the pie shell over the pecans and place on a heavy-duty cookie sheet. Plus, with the help of a gluten-free pie shell from Trader Joe's (as pictured), it's celiac . Bake 16-19 minutes or until set. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bake at 350 degrees for 30-35 minutes. Lightly grease your pan with coconut oil, set aside. Line unpricked pastry with foil. The part that takes the longest is merely waiting for the custard filling to set up. Mix until pea-sized pieces begin to form. Beat in evaporated milk, vanilla and eggs with wire whisk until . Press evenly into the bottom of prepared pan. Cool 1 hour on a wire rack. Talk with your baker about the type of event you are hosting, and they will be able to help . Place pie on a sheet pan (to catch any drips and make transferring in and out of the oven easier) and bake until the top is golden and center jiggles only a little when gently nudged, 45-55 minutes. Pop the pie crust in the freezer whilst making your filling. 2. Whisk in the sugar, corn syrup, and melted butter. With a fork, stir in the ice water, 1 tablespoon at a time, until pastry holds together. Whisk in milk, egg yolks and vanilla; stir in pecans. Beat all ingredients except pecans, chocolate and coconut until well-blended. Preheat your oven to 350 degrees F. Prepare your pie crust, or set your prepared pie crust aside. Add in the pecans, coconut, and chocolate chips. Preheat your oven to 375 degrees. Pour filling into the pie crust, and spread it out so the top is even. pastry cutter or 2 knives option: in a large bowl add flour and salt. Sprinkle coconut and pecans in bottom of crust-lined pie plate. Cover bottom of pie crust with pecans. Remove from heat. To the pecan halves add 1/2 tsp oil (or spray some oil), 1/4 tsp or more cinnamon and 1 tsp coconut sugar, and mix. Melted dark cacao. Cool 1 hour on a wire rack. First, preheat your oven to 400 degrees. 3 cups (330g) pecan halves 1 & 3/4 cups (210g) all-purpose flour 3/4 cup (82g) confectioners' sugar 3/4 cup (170g) cold butter, cubed . The Chocolate Coconut Pecan Pie is like "the everything good in one place pie." So when you take a bite, you get the rich sweet gooey center you crave in a pecan pie, but then wait, there is the exotic toasted coconut flavor and texture added, giving the gooiness of the pecan pie more structure and bite. The pecan pie filling is as simple as the crust, sweetened with Medjool dates and dark chocolate chunks. Using a hand mixer or stand mixer, beat butter and brown sugar until creamy and combined. Whisk in milk, yolks and vanilla; stir in pecans. 7 People talking Join In Now Join the conversation! German Chocolate Pecan Pie Filling. In a medium saucepan, whisk together the sugar, cornstarch, cocoa, and salt. Heat oven to 350°F. Pour chocolate mixture into medium bowl; cool 5 minutes. Fold in pecans. In a large bowl, stir the coconut milk, vanilla, coconut sugar, arrowroot powder, flaxseed mixture, and maple syrup together. Cool slightly. Remove foil and weights; bake 6-8 minutes or until light brown. Whisk in milk, egg yolks and vanilla until well blended. Stir until all ingredients are combined. While this divine dessert has the golden gooey filling, it also has the bonus of a blissfully buttery and crisp crust topped with tasty toasted pecans, fanciful flaked coconut and scrumptious semi-sweet chocolate…if that's not a mouthful, we don't know what is. In same bowl, combine corn syrup, sugars, butter and eggs until well blended. Fold and roll pastry under, even with plate; flute as desired. But sometimes you just want to switch it up. Prick dough with a fork. Press mixture evenly + firmly into the bottom of prepared baking pan. Bake on the center rack 35 minutes, then do not open the oven door but let sit in the now-turned-off oven an additional 10 minutes. In a medium-sized bowl, pour in the Sweetened Condensed Milk. German Chocolate Pie Bars, an easy pie full of chocolate, pecans, coconut, and an ooey-gooey sweet chewy center. Sprinkle coconut and pecans in bottom of crust-lined pie plate. Meanwhile, in a small heavy saucepan, combine brown sugar, cream and butter. Chocolate Coconut Pecan Pie Bars - The perfect holiday dessert! Preheat oven to 375F. Bake for 10 minutes. Scatter pecans, chips, and coconut over bottom of pie shell; place on a baking sheet.

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