Ingredients: |
Ingredients: Crust:
1 1/4 cups all purpose flour
1/4 t. salt
6 T. cold lard
3 to 4 T. cold water
Filling:
4 ounces German Sweet Chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 can (14 ounces) sweetened condensed milk
4 egg yolks
1 t. vanilla extract
1 c. chopped pecans
Topping:
1/2 c. packed brown sugar
1/2 c. heavy whipping cream
1/4 c, butter, cubed
2 egg yolks
1 c. flaked coconut
1 t. vanilla
1/4 c. chopped pecans
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Directions: |
Directions:1. In a small bowl, mix flour and slat; cut in lard until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a dis; wrap in plastic wrap. Refrigerate 30 mins. or overnight.
2. Preheat oven to 400º On a lightly floured surface, roll dough to a 1/8 inch circle; transfer to a 9" pie plate. Trim pastry to 1/2 inch beyond rim o 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 mins. longer or until light brown. Cool on a wire rack Reduce oven setting to 350º
4. In a microwave, melt chocolates in a large bowl; stir until smooth. Bake 16-19 mins. or until set. Cool 1 hour on a 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 160º, 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 |
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