Coconut-Pecan German Chocolate Pie

For the filling:

4 ounces German sweet chocolate, chopped

2 ounces unsweetened chocolate, chopped

1 can sweetened condensed milk (14 ounce)

4 egg yolks

1 teaspoon vanilla extract

1 cup chopped pecans or you can use walnuts if you want

For the topping:

1/2 cup packed brown sugar

1/2 cup heavy whipping cream

1/4 cup butter, sliced

2 egg yolks

1 cup coconut flakes (the sweetened kind)

1 teaspoon vanilla extract

1/4 cup chopped pecans or walnuts

Instructions:

Preheat oven to 400°. On floured surface, roll out pie dough to a 1/8" and place into a 9" pie plate, flute edges. Place 2 sheets of foil over the top of the dough (don't poke holes in crust) then fill the crust with dried beans or dry rice. Bake 11-13 minutes or until bottom is lightly browned. Remove foil and dry beans or dry rice and bake 6-8 minutes longer or until light brown. Cool on a wire rack. Reduce oven setting to 350°.

To make filling, melt chocolates in a large bowl in microwave, stirring until smooth. Cool slightly. Whisk in condensed milk, 4 egg yolks and vanilla, then stir in pecans. Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour.

To make topping: In a small heavy saucepan, combine brown sugar, whipping cream and butter. Bring to a boil over medium heat, stir constantly to dissolve sugar. Remove from heat. In a small bowl, whisk a small amount of hot mixture into egg yolks. then return all to pan, whisking constantly (very important not to stop stirring) Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°. Remove from heat. Stir in the coconut and vanilla; cool for another 10 minutes.

Pour over filling and spread evenly, sprinkle with pecans. 

Refrigerate 4 hours or until cold. 

Serves about 10 (best to make slices small this is a rich pie)

Enjoy!

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