BUTTERMILK COCONUT PIE RECIPES

Name: Coconut-Pecan German Chocolate Pie
Prep time: 50 min
Cook time: 35 min
Total time: 1 h 25 min
Yield: 8 servings.
Ingredients: 1-1/4 cups all-purpose flour; 1/4 teaspoon salt; 6 tablespoons cold lard; 3 to 4 tablespoons ice water; FILLING:; 4 ounces German sweet chocolate, chopped; 2 ounces unsweetened chocolate, chopped; 1 can (14 ounces) sweetened condensed milk; 4 large egg yolks; 1 teaspoon vanilla extract; 1 cup chopped pecans; TOPPING:; 1/2 cup packed brown sugar; 1/2 cup heavy whipping cream; 1/4 cup butter, cubed; 2 large egg yolks; 1 cup sweetened shredded coconut; 1 teaspoon vanilla extract; 1/4 cup chopped pecans

COCONUT-PECAN GERMAN CHOCOLATE PIE RECIPE: HOW TO MAKE IT

Coconut-Pecan German Chocolate Pie Recipe: How to Make It image

This German chocolate pecan pie combines the ingredients everyone loves in its classic cake cousin. It's so silky and smooth, you won't be able to put your fork down. —Anna Jones, Coppell, Texas

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 25 minutes

Prep Time 50 minutes

Cook Time 35 minutes

Yield 8 servings.

Number Of Ingredients 19

Ingredients

1-1/4 cups all-purpose flour
1/4 teaspoon salt
6 tablespoons cold lard
3 to 4 tablespoons ice water
FILLING:
4 ounces German sweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 can (14 ounces) sweetened condensed milk
4 large egg yolks
1 teaspoon vanilla extract
1 cup chopped pecans
TOPPING:
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/4 cup butter, cubed
2 large egg yolks
1 cup sweetened shredded coconut
1 teaspoon vanilla extract
1/4 cup chopped pecans

Steps:

In a small bowl, mix flour and salt; cut in lard until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., Preheat oven to 400°. On a lightly floured surface, roll 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. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake 11-13 minutes or until bottom is lightly browned. Remove foil and weights; bake 6-8 minutes longer or until light brown. Cool on a wire rack. Reduce oven setting to 350°., In a microwave, melt chocolates in a large bowl; stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla; stir in pecans. Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour on a wire rack., Meanwhile, in a small heavy saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°, stirring constantly. Remove from heat. Stir in coconut and vanilla; cool 10 minutes., Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold.

Nutrition Facts : Calories 801 calories, FatContent 54g fat (24g saturated fat), CholesterolContent 215mg cholesterol, SodiumContent 227mg sodium, CarbohydrateContent 75g carbohydrate (53g sugars, FiberContent 5g fiber), ProteinContent 12g protein.

QUICK COCONUT CREAM PIE RECIPE: HOW TO MAKE IT

Quick Coconut Cream Pie Recipe: How to Make It image

I've found a way to make coconut cream pie without a lot of fuss and still get terrific flavor. Using a convenient refrigerated crust, instant pudding and frozen whipped topping, I can enjoy an old-time dessert even when time is short.

Provided by Taste of Home

Categories Desserts

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 8 servings.

Number Of Ingredients 5

Ingredients

1 sheet refrigerated pie crust
1-1/2 cups cold 2% milk
1 package (5.1 ounces) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed, divided
3/4 to 1 cup sweetened shredded coconut, toasted, divided

Steps:

Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack or until edge is golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer or. Cool on a wire rack. , In a large bowl, beat milk and pudding on low speed for 2 minutes. Fold in half of the whipped topping and 1/2 to 3/4 cup of coconut. Pour into crust. Spread with remaining whipped topping; sprinkle with remaining coconut. Chill.

Nutrition Facts : Calories 338 calories, FatContent 16g fat (11g saturated fat), CholesterolContent 11mg cholesterol, SodiumContent 400mg sodium, CarbohydrateContent 42g carbohydrate (23g sugars, FiberContent 0 fiber), ProteinContent 3g protein.

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