German Chocolate Pie

• Ingredients
• 1-1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 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(R) 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(R) Pure Vanilla Extract
• 1/4 cup chopped pecans
• Read more: http://www.tasteofhome.com/recipes/coconut-pecan-german-chocolate-pie#ixzz3K29OF9wG

1. Directions
2. 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.
3. Preheat oven to 400u0b0. 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.
4. 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 350u0b0.
5. 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.
6. 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.
7. 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 160u0b0, stirring constantly. Remove from heat. Stir in coconut and vanilla; cool 10 minutes.
8. Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold. Yield: 8 servings.
9. Read more: http://www.tasteofhome.com/recipes/coconut-pecan-german-chocolate-pie#ixzz3K29bEU4g

ingredients, flour, salt, cold lard, water, sweet chocolate, chocolate, condensed milk, egg yolks, vanilla, pecans, brown sugar, heavy whipping cream, butter, egg yolks, flaked coconut, vanilla, pecans

Taken from www.epicurious.com/recipes/member/views/german-chocolate-pie-52964061 (may not work)