Coconut-Pecan German Chocolate Pie - cooking recipe

Ingredients

1 1/4 cups all-purpose flour
1/4 teaspoon salt
6 tablespoons vegetable shortening, chilled
3 -4 tablespoons ice water
FILLING
4 ounces German sweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 (14 ounce) can sweetened condensed milk
4 egg yolks
1 teaspoon vanilla extract
1 cup pecans, chopped
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 vanilla extract
1/4 cup pecans, chopped

Preparation

Mix flour and salt in a small bowl . . . blend lard in until crumbly. Add ice water gradually, toss until dough holds together. Shape into a disk and refrigerate 30 minutes or overnight wrapped in plastic wrap.
Preheat oven to 400\u00b0.
Roll dough to a 1/8-in.-thick circle on a lightly floured surface. Transfer dough to a 9-in. pie plate. Trim pastry to 1/2 inches beyond rim of plate and flute edge. Line unpricked pastry with a double thickness of foil and 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\u00b0.
Melt chocolates in a large bowl in the microwave and stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla until well blended. Stir in pecans. Pour into crust.
Bake 16-19 minutes or until set.
Cool 1 hour on a wire rack.
Meanwhile . . . combine brown sugar, cream and butter in a small heavy saucepan. On medium heat, bring to a boil, while stirring to dissolve sugar. Remove from heat.
Whisk a small amount of hot mixture into egg yolks in a small bowl. Return all to pan and whisk constantly, cook 2-3 minutes or until mixture thickens and a thermometer reads 160\u00b0. Remove from heat. Stir in coconut and vanilla; cool 10 minutes.
Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold.