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
-
114 gEggs
-
114 gDark brown sugar
-
76 gDark corn syrup
-
76 gLight corn syrup
-
4 g
-
2 gSalt
-
22 gBrown butter
-
22 gBourbon
-
140 g
-
100 gSweetened coconut flakes
-
100 g811nv
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
-
590 gPastry flour
-
35 gDcp-22exbru
-
302 gButter
-
152 gShortening
-
14 gSalt
-
198 gIce water
-
29 gApple 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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