Coconut-Pecan German Chocolate Pie

Ingredients

• 1-1/4 c. all-purpose flour
• 1/4 t. salt
• 6 T. cold lard
• 3 to 4 T. ice water
• FILLING:
• 4 oz. German sweet chocolate, chopped
• 2 oz. unsweetened chocolate, chopped
• 1- 14 oz. can sweetened condensed milk
• 4 egg yolks
• 1 t. Pure Vanilla Extract
• 1 c. chopped pecans
• TOPPING:
• 1/2 c. packed brown sugar
• 1/2 c. heavy whipping cream
• 1/4 c. butter, cubed
• 2 egg yolks
• 1 c. flaked coconut
• 1 t. Pure Vanilla Extract
• 1/4 c. chopped pecans

Steps

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 degrees. On a lightly floured surface, roll dough to a 1/8-inch thick circle; transfer to a 9 inch pie plate. Trim pastry to 1/2 inch 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 degrees.
4. 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.
5. 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.
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 degrees, 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.