This was a very rich and delicious recipe! I made it for my mom for Mother’s Day and it was a hit! it turned out very well totally amazing.
My family did not want to wait for it to cool, but they waited about 1 1/2 hrs and it was so good. gorgeous. Easy and delicious.
My family did not want to wait for it to cool, but they waited about 1 1/2 hrs and it was so good. gorgeous. Easy and delicious.
Ingredients :
- Pie Crust:
- 1-1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 6 tablespoons cold lard
- 3 to 4 tablespoons ice water
- Store bought pie crust if you want.
- FILLING:
- 4 ounces German sweet chocolate, chopped
- 2 ounces unsweetened chocolate, chopped
- can (14 ounces) sweetened condensed milk
- 4 large egg yolks
- 1 teaspoon 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 large egg yolks
- 1 cup sweetened shredded coconut
- teaspoon vanilla extract
- 1/4 cup chopped pecans
Directions :
Step 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. Refrigerate 30 minutes or overnight.
Step 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. Bake 11-13 minutes or until bottom is lightly browned.
Step 3 :
Remove foil and weights; bake 6-8 minutes longer or until light brown. Cool on a wire rack.
Step 4 :
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.
Step 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.
Step 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.
Step 7 :
Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold.
