Ingredients: |
Ingredients: 1 1/4 cups flour 1/4 t. salt 6 T. shortening 3-4 T. ice water Filling 4 oz. German sweet chocolate, chopped 1 can sweetened condensed milk 4 egg yolks 1 t. vanilla 1 cup chopped pecans Topping 1/2 cup brown sugar 1/2 cup heavy whipping cream 1/4 cup butter, cubed 2 egg yolks 1 cup coconut 1 t. vanilla 1/4 cup chopped pecans
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Directions: |
Directions:In a small bowl, mix flour and salt; cut in shortening. 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. Preheat oven to 400 degrees. On a lightly floured surface, roll dough and transfer to a 9 inch pie plate, Flute edge. Line unpricked pastry with a double thickness of foil. Fill with dried beans or uncooked rice. Bake 11-13 minutes or until bottom is slightly brown. Cool on a wire rack. Reduce oven setting to 350 degrees. In a microwave, melt chocolate 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 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. Cool 2-3 minutes or until mixture thickens, stirring constantly. Stir in coconut and vanilla; cool 10 minutes. Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold. |