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Pie Two Ways: German Chocolate Pie or Chocolate Coconut Cream Pie

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Pie Two Ways: German Chocolate Pie or Chocolate Coconut Cream Pie
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Servings
Ingredients
Brown Sugar and Pecan Crust
  • 2 ounces toasted pecans
  • cup unbleached all-purpose flour
  • 2 tablespoons packed brown sugar
  • teaspoon kosher salt 3/4 teaspoons if using table salt
  • 6 tablespoons unsalted butter diced to ½ inch pieces and chilled in the freezer for 15 minutes prior to use
  • 2 tablespoon shortening chilled in the freezer for 15 minutes prior to using
  • 3 tablespoon water chilled
  • 1 tablespoon vodka chilled
Chocolate Filling Recipe (Makes about 4 cups)
  • 4 ounces bittersweet chocolate chopped
  • 4 ounces milk chocolate chopped
  • ¼ cup honey
  • 1 tablespoon vanilla extract
  • ½ teaspoon kosher salt
  • 5 egg yolks
  • ¼ cup sugar
  • 1 cup Milk
  • ½ cup heavy cream
  • 3 tablespoons unsweetened cocoa powder
Coconut Cream Filling Recipe (Makes about 2 cups)
  • cup canned unsweetened coconut milk
  • 1 cup Milk
  • 2 cups shredded sweetened coconut
  • 1 large egg + 1 egg yolk
  • 2/3 cups sugar
  • 3 tablespoons flour
  • ½ teaspoon kosher salt 1/4 if using table salt
  • 2 teaspoons vanilla extract
  • 3 tablespoons unsalted butter
  • 1/3 cup toasted pecans coarsely chopped
Chocolate Cream Recipe (Makes about 2 cups)
  • 5 ounces bittersweet chocolate chopped
  • 2 ounces milk chocolate chopped
  • 8 tablespoons unsalted butter softened
  • 2/3 cups powdered sugar sifted
  • ½ cup sour cream room temperature
  • teaspoons vanilla extract
  • ¾ teaspoon kosher salt 1/2 if using table salt
Whipped Cream Recipe (Makes about 2 cups)
  • 2 cups heavy whipped cream
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
Servings
Ingredients
Brown Sugar and Pecan Crust
  • 2 ounces toasted pecans
  • cup unbleached all-purpose flour
  • 2 tablespoons packed brown sugar
  • teaspoon kosher salt 3/4 teaspoons if using table salt
  • 6 tablespoons unsalted butter diced to ½ inch pieces and chilled in the freezer for 15 minutes prior to use
  • 2 tablespoon shortening chilled in the freezer for 15 minutes prior to using
  • 3 tablespoon water chilled
  • 1 tablespoon vodka chilled
Chocolate Filling Recipe (Makes about 4 cups)
  • 4 ounces bittersweet chocolate chopped
  • 4 ounces milk chocolate chopped
  • ¼ cup honey
  • 1 tablespoon vanilla extract
  • ½ teaspoon kosher salt
  • 5 egg yolks
  • ¼ cup sugar
  • 1 cup Milk
  • ½ cup heavy cream
  • 3 tablespoons unsweetened cocoa powder
Coconut Cream Filling Recipe (Makes about 2 cups)
  • cup canned unsweetened coconut milk
  • 1 cup Milk
  • 2 cups shredded sweetened coconut
  • 1 large egg + 1 egg yolk
  • 2/3 cups sugar
  • 3 tablespoons flour
  • ½ teaspoon kosher salt 1/4 if using table salt
  • 2 teaspoons vanilla extract
  • 3 tablespoons unsalted butter
  • 1/3 cup toasted pecans coarsely chopped
Chocolate Cream Recipe (Makes about 2 cups)
  • 5 ounces bittersweet chocolate chopped
  • 2 ounces milk chocolate chopped
  • 8 tablespoons unsalted butter softened
  • 2/3 cups powdered sugar sifted
  • ½ cup sour cream room temperature
  • teaspoons vanilla extract
  • ¾ teaspoon kosher salt 1/2 if using table salt
Whipped Cream Recipe (Makes about 2 cups)
  • 2 cups heavy whipped cream
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
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Rating: 0
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Instructions
Brown Sugar and Pecan Crust (Makes one 9-inch crust)
  1. Place pecans into a food processor with 1 tablespoon of flour and pulse until finely ground. Add the flour, sugar and salt, pulse two to three times in five-second bursts. Add the butter and pulse until mixture looks like wet sand and pea size crumbs are formed.
  2. Combine water and vodka in a small cup. Pour mixture into feed tube and pulse in three-second bursts until mixture looks shaggy. Dump mixture onto work surface. Bring dough together to a flattened disk. Wrap in plastic wrap and refrigerate for at least two hours or overnight before rolling.
  3. Preheat oven to 350 degrees Fahrenheit. Unwrap chilled dough and place it on a lightly floured work surface. Using a rolling pin, flatten and roll dough to 12 inches in diameter. Fold dough into quarters.
  4. Place folded dough in a 9-inch pie pan and gently unfold. Lightly press dough into pie pan. Trim the excess dough to a 1-inch overhang. Fold overhang under (towards the inside of pan). Finish pie crust edge as desired. Line crust with parchment paper and fill with dried beans. Bake for 50 to 60 minutes, sides will start to brown. Remove pie crust from oven and remove paper and beans.
  5. Return pie crust back into the oven and bake until bottom is browned, about 15 minutes. Remove from oven and transfer to a wire rack to cool completely before filling
For the Chocolate Filling
  1. Place both chocolates, the honey, vanilla extract and salt in a blender.
  2. Place egg yolks and egg in a bowl and whisk until pale and light, about one minute. Set aside.
  3. Place milk, heavy cream and cocoa powder in a heavy bottom saucepan and set over medium-high heat. Cook and whisk until mixture comes a boil. Remove pan from heat. Add ¼ cup of cream mixture to egg mixture while whisking constantly to temper the eggs. Now add the tempered egg mixture into saucepan with remaining cream mixture. Place over medium heat; cook and stir until mixture is thick enough to coat a spoon, about four to six minutes.
  4. Pour heated milk and egg mixture through a mesh sieve over the blender. Push mixture through. Blend mixture until well combined, about one minute.
For the Coconut Cream Filling (Makes about 2 cups)
  1. Place milk, coconut milk and shredded coconut in a heavy bottom saucepan over medium-high heat. Cook and stir until mixture comes just to a boil. Remove from heat and set aside.
  2. In a bowl whisk together eggs, sugar and flour until well combined. Temper the egg mixture by adding in ¼ cup of the heated coconut milk mixture while whisking. Add a second ¼ cup of coconut milk mixture and whisk until eggs are tempered. Now pour the tempered egg mixture into the saucepan with the remaining coconut milk mixture.
  3. Place saucepan back over medium-high heat until mixture begins to bubble, about 20 minutes. Keep whisking until mixture thickens, about another four to five minutes. Remove saucepan from heat and stir in salt, butter and vanilla extract. Transfer finished filling to a chilled bowl and stir occasionally until cooled. Place plastic wrap directly on top of surface and refrigerate until completely chilled. Filling will continue to thicken as it cools. Filling can be prepared up to two days in advance.
For the Chocolate Cream (Makes about 2 cups)
  1. Pour both chocolates into a heat proof bowl and place over a saucepan with simmering water over medium heat. Heat and stir until chocolate is completely melted. Remove from heat and set aside to cool to room temperature.
  2. Place butter and powdered sugar in a stand mixer bowl fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about three to four minutes. Scrape the bowl down and beat in sour cream until incorporated. Scrape the bowl down one more time and beat in cooled chocolate, vanilla extract and salt until incorporated, about one minute. Filling can be prepared three days in advance and kept refrigerated. Bring to room temperature before using.
For the Whipped Cream (Makes about 2 cups)
  1. Place all ingredients in a chilled stand mixer bowl fitted with a whisk attachment. Beat until soft peaks form.
For Pie Assembly
  1. Fill crust with chocolate filling and then layer with coconut cream filling. Press chopped pecans on top. Fill a pastry bag with chocolate cream or whipped cream and pipe onto top of pie as desired.

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