CHOCOLATE COCONUT PECAN TART
This dessert adds coconut and pecans to a buttery chocolate shortbread crust, which is baked it until the whole thing is glossy and crisp on top. It tastes a little like pecan pie and a little like a candy bar - which is to say perfect.
Provided by Melissa Clark
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- In the bowl of an electric mixer, cream together 8 tablespoons butter and the confectioner's sugar. Beat in the yolk until combined, then beat in the vanilla. Sift together the flour, cocoa powder and 1/8 teaspoon salt. With the mixer running on low, beat in the dry ingredients until just combined. Scrape the dough into a ball and flatten into a disc. Cover with plastic wrap and chill 1 hour.
- On a lightly floured surface, roll the dough into an 11-inch round. Transfer to a 10-inch fluted tart pan. Chill 30 minutes.
- Heat the oven to 325 degrees. Line the crust with foil or parchment paper and fill with pie weights. Bake 15 minutes; remove weights and foil and return crust to the oven to bake until dry to the touch, 5 to 10 minutes more. Cool.
- Melt the remaining stick of butter. In a bowl, combine butter, honey, cream, brown sugar, egg, bourbon and 1/8 teaspoon salt. Stir in the coconut and pecans. Pour filling into the crust. Bake until the top is golden brown and the filling is gently set, 35 to 45 minutes. Cool completely before serving.
Nutrition Facts : @context http, Calories 602, UnsaturatedFat 22 grams, Carbohydrate 47 grams, Fat 45 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 20 grams, Sodium 92 milligrams, Sugar 27 grams, TransFat 1 gram
COCONUT-PECAN GERMAN CHOCOLATE PIE
This German chocolate pecan pie combines the ingredients everyone loves in its classic cake cousin. It's so silky and smooth, you won't be able to put your fork down. -Anna Jones, Coppell, Texas
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- In a small bowl, mix flour and salt; cut in lard until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake 11-13 minutes or until bottom is lightly browned. Remove foil and weights; bake 6-8 minutes longer or until light brown. Cool on a wire rack. Reduce oven setting to 350°., In a microwave, melt chocolates in a large bowl; stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla; stir in pecans. Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour on a wire rack., 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 and a thermometer reads 160°, 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.
Nutrition Facts : Calories 801 calories, Fat 54g fat (24g saturated fat), Cholesterol 215mg cholesterol, Sodium 227mg sodium, Carbohydrate 75g carbohydrate (53g sugars, Fiber 5g fiber), Protein 12g protein.
COCONUT-PECAN TART
Elegan and gluten free, this tart starts with a no-bake, press-in crust made with coconut and almond flour-no rolling out or blind-baking required. The filling is an enchanting elixir of butter, sugar, cream, and condensed milk speckled with coarse semisweet chocolate and pecan halves (imagine the best candy bar you've never eaten). Sprinkle on salt flakes, and slice it thin; even a sliver will satisfy.
Provided by Greg Lofts
Categories Pie & Tarts Recipes
Time 1h5m
Yield Serves 12 to 16
Number Of Ingredients 16
Steps:
- For the Crust: Spray a 9-by-1-inch round tart pan with a removable bottom with cooking spray (or brush with oil). In a bowl, combine coconut, flour, and kosher salt. Stir in butter and syrup until mixture has the texture of wet sand and no dry flour remains (it should be crumbly but hold together when pinched between your fingers).
- Sprinkle evenly over bottom of prepared pan, with slightly more of mixture at edges, then press evenly into bottom and up sides of pan (since crust is thin, it's important to distribute evenly before packing down). Refrigerate until ready to use or, covered, up to 1 day.
- For the Filling: Preheat oven to 350°F. In a small saucepan, combine butter, brown sugar, cream, and kosher salt. Bring to a boil over medium-high heat; cook until thickened slightly, about 2 minutes. Let cool 10 minutes. Transfer tart pan to a rimmed baking sheet. Pour cooled butterscotch into crust, smoothing to edges with an offset spatula. Sprinkle chocolate and pecans into crust. In a bowl, whisk together condensed milk, eggs, and vanilla. Pour over chocolate-pecan mixture.
- Bake until crust is golden brown and filling is bubbly in places, 30 to 35 minutes. Let cool in pan on a wire rack 20 minutes. Carefully remove sides from pan and let cool completely (if crust is sticking anywhere along sides of pan, loosen by running a paring knife up and down in sticky spots before removing). To serve, sprinkle with flaky salt and cut into fingers.
MANGO TART WITH COCONUT CUSTARD
Steps:
- Preheat the oven to 325 degrees F.
- Place the flour and confectioners' sugar into the bowl of a stand mixer fitted with a paddle attachment. Turn to low speed and add the 2 sticks of butter a few pats at a time. Once all the butter has been added, beat until the flour, sugar and butter begin to form a dough and it holds its shape when pressed together with your fingers. Turn out the dough onto a floured work surface and gently knead and bring together to form a ball. Pat the dough into a disc and wrap in plastic wrap. Place into the fridge to chill for 30 minutes.
- Spray eight 4-inch fluted tart pans with removable bottoms with nonstick cooking spray. Cut the dough into 8 equal pieces. Roll each piece into a ball and flatten into a disc. Press the dough into each tart shell, using your fingers to press the dough up the sides of the tart shell. Trim any excess dough that overhangs from the top. Dock the dough with a fork. Place the tart shells into the fridge to chill for 5 minutes.
- Line the inside of the tart shells with parchment paper and fill with baking beans. Transfer the shells into the oven and bake for 25 minutes. Remove the parchment paper and baking beans, then put back into the oven for another 5 minutes. Allow to cool before filling.
- To make the pastry cream, add the egg yolks, 4.4 ounces (125 grams) of the granulated sugar and the cornstarch to the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until the yolks are pale yellow and peaks begin to form, a few minutes. Scrape down the edges of the bowl with a spatula and beat again to ensure the ingredients are fully incorporated together.
- Add the coconut milk, salt and vanilla beans with the pod into a small saucepan. Turn the heat to medium-high and bring to a gentle boil. Remove from the heat and gradually, very little at a time, add the heated coconut milk into the whipped egg yolk mixture with the stand mixer on low speed. It's important to add it very gradually to temper the eggs so they will not scramble. Pour the mixture back into the saucepan that the coconut milk was heated in and turn the heat to medium-low. Whisking constantly, cook until the pastry cream has thickened and reaches the consistency of pudding, about 5 minutes. Transfer the thickened pastry cream back into the stand mixer bowl and whisk on medium speed. Add the remaining 3 1/2 tablespoons (50 grams) butter one pat at a time. Beat for 1 to 2 minutes to cool it down. Spread the pastry cream onto a quarter sheet tray and cover with plastic wrap, pressing down onto the pastry cream itself to avoid a skin from forming on the top. Place into the fridge to chill for 25 to 30 minutes. Transfer to a pastry bag and set aside.
- To make the glaze, set up an ice bath in a large bowl and set aside. Add the gelatin sheets to a bowl with some water to bloom for 5 to 10 minutes. Add 3.8 ounces (110 grams) of water and the remaining 3.8 ounces (110 grams) of granulated sugar to a small saucepan. Turn the heat to medium-high and stir to melt the sugar. Add the lemon juice, then the bloomed gelatin and stir over medium heat until melted. Transfer into a bowl and set over the ice bath.
- Arrange the mango slices in a line and fan out. Roll to create a rose. Fill each tart shell with pastry cream and top with a mango rose. Brush the glaze over the top of each mango tart. Serve with freshly whipped cream.
COCONUT PECAN PIE
This is a nice change from pecan pie. It is my husband's favorite. Very sweet and rich. If you use a deep dish pie crust, use 1 cup pecans. For a smaller pie crust use 1/2 cup.
Provided by LALYC
Categories Desserts Pies Pecan Pie Recipes
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch pie dish.
- Beat butter, eggs, lemon juice, and vanilla extract together in a bowl; beat in sugar until smooth. Fold coconut and pecans into butter mixture; pour into pie crust.
- Bake in the preheated oven until pie is set in the middle, 45 to 50 minutes.
Nutrition Facts : Calories 492.9 calories, Carbohydrate 55.5 g, Cholesterol 100.3 mg, Fat 29.2 g, Fiber 2.7 g, Protein 4.9 g, SaturatedFat 13.4 g, Sodium 260.3 mg, Sugar 42.6 g
COCONUT PISTACHIO PIE
We simply loved the lightly toasted coconut crust that paired so well with the pale green pistachio pudding in this quick pie. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Refrigerate for at least 30 minutes or until firm., In a small bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread 1-1/2 cups over crust. , Fold whipped topping into remaining pudding; spread over pie. Sprinkle with pistachios if desired. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 371 calories, Fat 22g fat (17g saturated fat), Cholesterol 29mg cholesterol, Sodium 520mg sodium, Carbohydrate 41g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE COCONUT PECAN PIE
A wonderful experience! All the popular ingredients in one pie! A family favorite for any holiday or event. An easy pie to transport to a potluck or reunion.
Provided by Seasoned Cook
Categories Pie
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients thoroughly. Pour into unbaked pie shell in order shown.
- Bake in 325°F oven for 30 to 35 minutes. Do not overbake or it will dry out. For a fudgy type pie, bake and let center still be moist.
- Serve with a dollop of Cool Whip on top.
Nutrition Facts : Calories 644.9, Fat 45.7, SaturatedFat 18.2, Cholesterol 133.7, Sodium 334.4, Carbohydrate 54.8, Fiber 4.7, Sugar 35.9, Protein 8
CHOCOLATE-COCONUT PECAN PIE
Traditional pecan pie is enriched by adding chocolate and coconut to the filling.
Provided by My Food and Family
Categories Baking Ingredients
Time 1h10m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Line 9-inch pie plate with pie crust as directed on package. Microwave sugar and corn syrup in large microwaveable bowl on HIGH 3 min. or until mixture comes to boil. Add margarine and chocolate; stir until chocolate is completely melted and mixture is well blended. Cool slightly.
- Add eggs, 1 at a time, beating well after each addition. Stir in coconut and nuts. Pour into crust.
- Bake 50 to 55 min. or until filling is set in center. Cool completely on wire rack.
Nutrition Facts : Calories 450, Fat 26 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 55 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
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COCONUT-CHOCOLATE PECAN PIE - BETTER HOMES & GARDENS
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Servings 8Calories 697 per servingTotal Time 35 mins
- Prepare Pastry for Single-Crust Pie. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. (Do not prick.) Set aside.
- In pastry shell, layer semisweet chocolate pieces, 1 cup coconut and pecan pieces. Pour egg mixture over all, spreading evenly. To prevent overbrowning, cover edge of pastry shell with foil.
- Bake in a 350 degree oven for 30 minutes. Remove foil; bake for 20 to 25 minutes more or till set. Cool completely on a wire rack. Cover and store in refrigerator within 2 hours. If you like, serve with whipped cream and sprinkle with toasted coconut. Makes 8 to 10 servings.
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