COCONUT-GERMAN CHOCOLATE PIE

By LindaW1955

Taste of Home

Ingredients

• FILLING:
• Pie crust
• 4 oz German sweet chocolate, chopped
• 2 oz unsweetened chocolate, chopped
• 1 14 oz can sweetened condensed milk
• 4 egg yolks
• 1 tsp. vanilla extract
• 1 cup chopped pecans
• TOPPING:
• 1/2 cup packed brown sugar
• 1/2 cup heavy whipping cream
• 1/4 cup butter, cubed
• 2 egg yolks
• 1 cup flaked coconut
• 1 tap vanilla extract
• 1/4 cup chopped pecans

Preparation

Step 1

1. Oven 400 degrees. Line 9" pie pan with pie crust. Line unbaked pastry with a double thickness of foil. Fill with pie weights. Bake 11-13" or until bottom is lightly browned. Remove foil and weights, bake 6-8 minutes longer or until light brown. Cool on a wire rack
2. Reduce oven to 350 degrees.
3. In microwave, melt chocolate in a large bowl; stir until smooth. Cool slightly. Whisk in milk, 4 egg yolks and vanilla; stir in pecans. Pour into crust. Bake 16-19" at 350 degrees or until set. Cool 1 hour on a wire rack.
4. Meanwhile in s heavy saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat.
5. In a small bowl, whisk a small amount of hot mixture into 2 egg yolks; return all to pan and whisk 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.
6. Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold.