Gluten-Free Coconut-Pecan German Chocolate Pie

Celiac.com 10/07/2021 - If you're looking for a rich, decedent chocolate fix, say hello to my little friend, the diabolically delicious chocolate pie. This salacious marriage of coconut, pecans, and silky chocolate will have you holding onto yourself, and making all kinds of happy eating sounds. Just grab yourself a pre-made gluten-free pie crust, or make your own from scratch, with this gluten-free pie crust recipe. Then grab your other ingredients, and follow the directions below for what promises to be a gluten-free affair to remember.

Ingredients:

Celiac.com Sponsor (A12):
Makes One 9-inch gluten-free pie crust.

Filling:

• 4 ounces German sweet chocolate, chopped
• 2 ounces unsweetened chocolate, chopped
• 1 can (14 ounces) sweetened condensed milk
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Topping:

• ½ cup packed brown sugar
• ½ cup heavy whipping cream
• ¼ cup butter, cubed
• 2 large egg yolks
• 1 cup sweetened shredded coconut
• 1 teaspoon vanilla extract
• ⅓ cup chopped pecans

Directions:
Heat oven to 350°.

In a microwave, melt chocolates in a large bowl; stir until smooth. 

Allow melted chocolate to cool slightly. 

Whisk in milk, egg yolks and vanilla, and then stir in pecans. 

Pour into the pre-baked gluten-free pie crust. 

Bake 16-19 minutes or until mixture is set. 

Set aside to cool for 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.

Serve chilled.