This gluten-free German chocolate pie is sure to satisfy any sweet tooth!
One package of GeeFree pastry dough
Gluten-Free Flour for dusting
1 cup pecans, toasted
4 tablespoons unsalted butter, melted
2 large eggs, lightly beaten
1 can sweetened condensed milk
1 teaspoon vanilla extract, pure
1/4 teaspoon kosher salt
7 oz semisweet chocolate, finely chopped (about 1 1/4 cup)
1 cup sweetened shredded coconut
lightly sweetened whipped cream (for garnish)
1/3 cup unsweetened coconut flakes, toasted (for garnish)
Bring dough to room temperature. Preheat oven to 375°F.
Spread pecans in a single layer on a baking sheet, and if using unsweetened coconut on another. Bake until pecans are fragrant and coconut is golden, 8-10 minutes for pecans and 5-7 minutes for coconut. Let cool. Coarsely chop pecans.
Dust the countertop. Grease a pie dish. Take 1 sheet of dough and roll it out to approximately 1/4 inch thick. Then use to line prepared dish leaving about 1 inch extra dough for crimping. Crimp edges as desired. Freeze for about 15 minutes or until firm. Line pastry with parchment paper and fill with pastry weights, beans or rice.
Bake on lower rack until bottom no longer looks wet and edges begin to turn golden, about 30 minutes. Carefully remove parchment and rice/beans and continue baking until golden brown all over 10-15 minutes more. Let cool completely on a wire rack, about 30 minutes. Reduce oven temperature to 350°F.
Whisk butter into eggs, then whisk in condensed milk, vanilla, and salt. Stir in chocolate, sweetened coconut, and toasted pecans. Pour into cooled crust. Bake until just set in center, 30-35 minutes. Let cool on wire rack for 1 hour.
Chill for a least 1 hour and up to 3 days. Serve with whipped cream and toasted unsweetened coconut.
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