German Chocolate Pie
- Level:
-
Medium
- Makes:
-
1 Pie
This classic pecan pie recipe is elevated with Callebaut 811 Dark Chocolate and coconut, for a twist on the German Chocolate flavor profile.
- Shelf life:
- 3 Days
- Conservation:
- Refrigerated
German Chocolate Pie Filling
Used products: German Chocolate Pie Filling
-
4.0 ozeggs
-
4.0 ozDark brown sugar
-
2.7 ozDark Corn Syrup
-
2.7 ozLight corn syrup
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0.1 oz
-
0.1 ozsalt
-
0.8 ozbrown butter
-
0.8 ozBourbon
-
4.9 oz
-
3.5 ozSweetened Coconut Flakes
-
3.5 oz811NV
Preparation: German Chocolate Pie Filling
- Combine eggs, sugar, corn syrup, vanilla, salt, melted brown butter, and bourbon.
- Arrange the toasted pecans, coconut, and dark chocolate at the bottom of the baked pie crust.
- Pour the batter over the inclusions.
- Top with additional toasted pecan halves.
Chocolate Pie Dough
Used products: Chocolate Pie Dough
-
1.3 lbpastry flour
-
10.7 ozbutter
-
5.4 ozShortening
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0.5 ozsalt
-
7.0 ozice water
-
1.0 ozApple Cider Vinegar
Preparation: Chocolate Pie Dough
- Combine all dry ingredients.
- Cut in the butter.
- Add the ice water and vinegar until the dough comes together.
- Chill.
Assembly
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