Ingredients:
- 1¼ cups all-purpose flour
- ¼ teaspoon salt
- 6 tablespoons cold lard
- 3-4 tablespoons ice water
- Filling
- 4 ounces German sweet chocolate (chopped)
- 2 ounces unsweetened chocolate (chopped)
- 1 (14 ounces) can sweetened condensed milk
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup pecans (chopped)
- Topping
- ½ cup brown sugar (packed)
- ½ cup heavy whipping cream
- ¼ cup butter (cubed)
- 2 large egg yolks
- 1 cup sweetened coconut (shredded)
- 1 teaspoon vanilla extract
- ¼ cup pecans (chopped)
Directions
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. Refrigerate 30 minutes or overnight.
Preheat oven to 400°F.
On a lightly floured surface, roll dough to a 1/8 inch thick circle; transfer to a 9 inch pie plate. Trim pastry to ½ 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.
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° F.
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° 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.