German Chocolate Pie
Crust 2 cups flour 2 Tbls sugar 1/2 cup butter 1/2 tsp. salt 1 cup roasted chopped pecans cold water Filling 1 3 Tbls butter 1/2 cup butter flavored Crisco 1-1/4 cup powdered sugar 1/3 cup cocoa powder 2 eggs 1/4 cup cream Filling 2 1 cup butter 2-1/4 cup powdered sugar 2 Tbls molasses 1/2 tsp. vanilla 4 egg yolks 1-1/2 tsp coconut extract 1/2 cup cream Garnish whipped cream and/or shaved chocolate Combine flour, salt, sugar and butter in a food processor and process until gravely. Ad pecans and water a little at a time until dough just starts coming together. Press into a disk and refrigerate for at least 1 hr., then Roll into crust. Blind bake crust at 375 for 20 minutes or until browned. Cool in refrigerator To make first filling, combine butter, butter flavored Crisco, and powdered sugar and mix on high speed for 5 minutes. Add cocoa powder and 2 eggs, and beat on high speed for 5 minutes. Add 2 remaining eggs and beat on high for 3 minutes, then add cream, and beat for 2 minutes and pour into prepared crust. To make second filling, combine butter, powdered sugar, and molasses and beat on high for 5 minutes. Add vanilla, coconut and 1 egg yolk and beat on high for 5 minutes. Add second egg yolk and beat for 3 minutes on high, then add cream and beat for 2 minutes. Pour on top of the first filling. Garnish with whipped cream and shaved chocolate.
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