COCONUT-PECAN GERMAN CHOCOLATE PIE

 Oh my goodness. When I saw this pie on Taste of Home I knew I had to save that recipe!

• 1-1/4 cups all-purpose flour
• 6 tablespoons cold lard
• 3 to 4 tablespoons ice water
• Filling:
• 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 pecans  
• 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.
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