Coconut-Pecan German Chocolate Pie

By cooksalot

Ingredients

• FILLING:
• 1-1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 6 tablespoons cold lard
• 3 to 4 tablespoons ice water
• 4 ounces German sweet chocolate, chopped
• 2 ounces unsweetened chocolate, chopped
• 1 can (14 ounces) sweetened condensed milk
• 4 egg yolks
• 1 teaspoon McCormick® Pure 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 teaspoon McCormick® Pure Vanilla Extract
• 1/4 cup chopped pecan

Preparation

Step 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.
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.