Coconut-Pecan German Chocolate Pie Recipe Date Added: 4 Sep 2015

Ingredients

<ul><li> 1-1/4 cups all-purpose flour </li>
<li> 1/4 teaspoon salt </li>
<li> 6 tablespoons cold lard </li>
<li> 3 to 4 tablespoons ice water </li>
<li> </li>
<li>FILLING: </li>
<li> 4 ounces German sweet chocolate, chopped </li>
<li> 2 ounces unsweetened chocolate, chopped </li>
<li> 1 can (14 ounces) sweetened condensed milk </li>
<li> 4 egg yolks </li>
<li> 1 teaspoon vanilla extract </li>
<li> 1 cup chopped pecans </li>
<li> </li>
<li>TOPPING: </li>
<li> 1/2 cup packed brown sugar </li>
<li> 1/2 cup heavy whipping cream </li>
<li> 1/4 cup butter, cubed </li>
<li> 2 egg yolks </li>
<li> 1 cup flaked coconut </li>
<li> 1 teaspoon vanilla extract </li>
<li> 1/4 cup chopped pecans</li></ul>

Cooking Instructions

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. 
 
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. 
 
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°. 
 
In a microwave, melt chocolates 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. 
 
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. Yield: 8 servings.