Coconut- Pecan German Chocolate Pie by
Crust: 1 & 1/4 cup flour 1/4 teaspoon salt 6 Tablespoons cold shortening 3-4 Tablespoons ice water Filling: 4 oz. German sweet chocolate, chopped 2 oz. unsweetened chocolate, chopped 1 (14 oz.) can condensed milk 4 egg yolks 1 teaspoon vanilla 1 cup chopped pecans Toppings: 1/2 cup brown sugar 1/2 cup heavy whipping cream 1/4 cup butter, cubed 2 egg yolks 1 cup sweetened shredded coconut 1 teaspoon vanilla 1/4 cup chopped pecans
In a small bowl, mix flour and salt; cut in shortening until crumbly. Gradually add ice water, tossing with fork until dough holds together when pressed. Shape into a disk and wrap in plastic wrap. Refrigerate 30 minutes or overnight. Preheat oven to 400*F. On a lightly floured surface, roll dough 1/8 inch thick circle, transfer to a 9 inch pie plate. Trim pastry to 1/2 inch beyond rim of plate and flute edges. Line in-pricked pastry with two pieces of foil and fill with pie weights, dried beans or uncooked rice. Bake 11-13 minutes or until bottom is lightly brown. Remove foil and weights, bake 6-8 minutes longer or until lightly brown. Cool on wire rack. Reduce oven to 350*F. In a microwave, melt chocolate 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. Cool 1 hour on a wire rack. In a small saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stir until sugar dissolves. Remove from heat. In a small bowl, whisk small amount of hot mixture with egg yolks; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture thickens and a thermometer reads 160*F, 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.