Coconut-Pecan German Chocolate Pie

So, this is a fun twist on German Chocolate Cake. It's kind of exactly like you'd imagine it from the pictures.  The pie is a creamy, dense, fudge-like filling that's deliciously chocolatey with nuts sprinkled in and topped with a gooey coconut and pecan frosting. Very rich and truly delicious if you're in the mood for a good German Chocolate fix. From here.

Maybe a new pie for Thanksgiving?

Enjoy!

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® 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

Directions

1. 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.
2. 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.
3. 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°.
4. 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.
5. 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.
6. 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.
7. Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold. Yield: 8 servings.