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Delicious Gluten-Free Coconut-Pecan German Chocolate Pie

This pie combines the ingredients everyone loves in its classic cake cousin (and in many instances, healthier versions of those ingredients). It's so silky and smooth, you won't be able to put your fork down.

Ingredients

CRUST:

1-1/4 cups all-purpose gluten-free flour*
1/4 teaspoon Himalayan or sea salt
6 tablespoons cold lard
3 to 4 tablespoons ice water

FILLING:

6 ounces unsweetened chocolate, chopped
4 Tbs coconut sugar
1 can (14 ounces) sweetened condensed milk
4 egg yolks (prefereably organic cage-free eggs)
1 teaspoon pure vanilla extract
1 cup chopped pecans

TOPPING:

1/2 cup packed coconut sugar (or else raw brown sugar)
1/2 cup heavy whipping cream
1/4 cup butter, cubed
2 egg yolks
1 cup flaked coconut
1 teaspoon pure vanilla extract
1/4 cup chopped pecans

*Or else use coconut flour with a few teaspoons of aluminum-free baking powder. You can make your own aluminum-free baking powder with this easy recipe:

Aluminum-Free Homemade Baking Powder

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)

  

Instructions

1. 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 wrap. Refrigerate 30 minutes or overnight.

2. 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.

3. 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°.

4. In a small pan, melt chocolates and the 4 Tbs of coconut sugar 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.

5. Meanwhile, in a small heavy saucepan, combine coconut sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat.

6. 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.

7. Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold.

Yield: 8 servings.

Original recipe and image source: http://www.tasteofhome.com/recipes/coconut-pecan-german-chocolate-pie

    

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