Ingredients:
Serves 8
1 1/4 C all-purpose flour
1/4 tsp salt
6 Tbsp cold lard
3-4 Tbsp ice water
Filling;
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 C chopped pecans
Topping;
1/2 C brown sugar, packed
1/2 C heavy whipping cream
1/4 C butter, cubed
2 egg yolks
1 C flaked coconut
1 tsp vanilla extract
1/4 C chopped pecans
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 wrap, and refrigerate 30 minutes, or overnight.
Preheat oven to 400 F degrees.
On a lightly floured surface, roll dough to a 1/8 inch thick circle. Transfer to a 9 inch pie plate.
Trim pastry to 1/2 inch beyond rim of plate. Flute the edge. Line pastry with a double thickness of foil. Fill with pie weights, dried beans, or uncooked rice.
Bake for 11-13 minutes, or until bottom is lightly browned.
Remove foil and weights. Bake for 6-8 minutes longer, or until light brown. Cool on a wire rack.
Reduce oven to 350 F degrees.
In the microwave, melt chocolates, in 30 second bursts, 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.
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 degrees, stirring constantly.
Remove from heat.
Stir in coconut and vanilla. Cool for 10 minutes.
Pour over filling and sprinkle with pecans.
Refrigerate for 4 hours, or until cold.
