Posted By: Kattelyn
German chocolate pie - 11/27/19 03:15 AM
Still tweaking this but tonight’s test run proved sufficient for addition to the rotation. Pecan nut crust was divine and next time I make it, I’m adding about a teaspoon of cinnamon to the bottom layer.
Idea edit: abuelita cinnamon chocolate syrup on top. Cinnamon chips in the topping.
German chocolate pie.
* 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
* 2 large egg yolks
* 1 cup sweetened shredded coconut
* 1 teaspoon vanilla extract
* 1/4 cup chopped pecans
* In a double boiler melt chocolates in a large bowl; stir until smooth. Cool slightly. Whisk in the sweetened condensed milk, egg yolks, and vanilla; stir in pecans. Pour into crust. Bake 16-19 minutes or until set.
* 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 while 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.
Idea edit: abuelita cinnamon chocolate syrup on top. Cinnamon chips in the topping.
German chocolate pie.
* 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
* 2 large egg yolks
* 1 cup sweetened shredded coconut
* 1 teaspoon vanilla extract
* 1/4 cup chopped pecans
* In a double boiler melt chocolates in a large bowl; stir until smooth. Cool slightly. Whisk in the sweetened condensed milk, egg yolks, and vanilla; stir in pecans. Pour into crust. Bake 16-19 minutes or until set.
* 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 while 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.