Coconut-Pecan German Chocolate Pie Recipe

Prep Time: 50 Minutes + Chilling
Bake Time: 35 Minutes + Chilling
Makes: 8 Servings

Ingredients:
- Pie Dough (Instructions on how to make this can be found at the end of the recipe)
- 4 Oz. of German Sweet Chocolate: Chopped
- 2 Oz. of Unsweetened Chocolate: Chopped
- 1 Can (14 oz) of Sweetened Condensed Milk
- 4 Egg Yolks
- 1 Tsp. of Vanilla Extract
- 1 Cup of Chopped Pecans
Topping:
- 1/2 Cup of Brown Sugar
- 1/2 Cup of Whipping Cream
- 1/4 Cup of Butter: Cubed
- 2 Egg Yolks
- 1 Cup of Flaked Coconut
- 1 Tsp. of Vanilla Extract
- 1/4 Cup of Chopped Pecans

Instructions:
1. Preheat oven to 400F. Roll dough to a 1/8 inch thick circle; transfer to a 9 inch pie plate. Trim and flute. Line unpricked pastry with foil. Fill with pie weights. Bake for 12 minutes. Remove foil and weights; bake for 6 to 8 minutes or until light brown. Cool. Reduce oven setting to 350F.

2. Melt chocolates; cool slightly. Whisk in milk, yolks, and vanilla; stir in pecans. Pour into crust. Bake for 16 to 19 minutes or until set. Cool for 1 hour on a wire rack.

3. In a saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve the sugar. Remove from heat.

4. Whisk a small amount of hot mixture into yolks; return to pan, whisking constantly. Cook and stir for 3 minutes or until thickened and a thermometer reads at 160F. Remove from heat. Stir in coconut and vanilla; cool for 10 minutes.

5. Pour over filling; sprinkle with pecans. Chill for 4 hours or until cold.

How to make the Pie Dough:
- Mix 1 1/4 Cups of Flour and 1/4 Tsp. of Salt; cut in 6 Tbsp. of Cold Lard.
- Gradually add 3 to 4 Tbsp. of Ice Water, tossing with fork until dough forms.
- Wrap and chill for 1 hour

Bon Appetit!