German Chocolate Pecan PieCrust:1 1/2 cups flour1/2 t. salt1/3 cup shortening4 T. ice waterFilling:1 cup firmly packed light brown sugar1/2 cup light acorn syrup1/2 cup dark corn syrup1/4 cup butter, melted3 large eggs1 1/2 t. vanilla extract1/4 t. salt2 cups pecan halves3/4 cup semisweet chocolate morsels1 1/2 cups sweetened flaked coconutWhipped cream, chocolate curls, chopped pecans for garnish, optionalIn work bowl of processor, mix flour, salt and vegetable shortening. Pulse untilmixture resembles coarse crumbs. With processor running, add ice water throughfood chute, 1 T. at a time, until mixture forms a ball. Flatten dough into adisk, wrap in plastic wrap and refrigerate for 1 hour. Preheat oven to 350. Onlightly floured surface, roll dough into a 12 inch circle. Fit pie crust into a9 inch deep dish pie plate. Trim excess pastry 1/2 inch beyond edge of pieplate. Fold edges under and crimp. Cover bottom of pastry with pie weights. bakefor 8 minutes. Remove pie weights and set aside. In large bowl, mix brown sugarand both corn syrups. add melted butter, eggs, vanilla and salt; whisk untilwell combined. Stir in pecans. Sprinkle chocolate morsels evenly over bottom ofprepared crust. Sprinkle chocolate morsels evenly over bottom of prepared crust.sprinkle coconut on top of chocolate morsels. Spoon brown sugar mixture on topof coconut. Bake for 1 hour, or until middle is set. If needed, cover looselywith foil during last 10 minutes of baking time to prevent excess browning. Coolcompletely before serving. Garnish with whipped cream, chocolate curls andchopped pecans if desired. Makes 1 deep dish nine inch pie.Source: Southern Lady
Wow--looks like a great recipe! I gained weight just reading it, and you can be sure I will make it!!Thanks!
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That sounds very good Salsa!!!!
I may have to give it a try!
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