Coconut-Pecan German Chocolate Pie 

Ingredients: For the pie crust: – 1 1/4 cups all-purpose flour – 1/2 teaspoon salt – 1/2 cup unsalted butter, cold and cubed – 3-4 tablespoons ice water

For the filling: – 1 cup evaporated milk – 1 cup granulated sugar – 3 large egg yolk

– 1/2 cup unsalted butter – 1 teaspoon vanilla extract – 1 1/3 cups sweetened shredded coconut – 1 cup chopped pecan

Instructions: 1. Preheat your oven to 350°F (175°C). 2. In a large mixing bowl, combine the flour and salt for the pie crust. Cut in the cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

Gradually add the ice water, 1 tablespoon at a time, mixing with a fork until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Roll out the chilled dough on a floured surface into a circle large enough to fit into a 9-inch pie dish. Transfer the dough to the pie dish, trim any excess dough, and crimp the edges. Prick the bottom of the crust with a fork and blind bake for 15 minutes.

In a medium saucepan, whisk together the evaporated milk, sugar, egg yolks, and butter over medium heat. Cook, stirring constantly, until the mixture thickens, about 10-12 minutes. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans.

Return the pie to the oven and bake for an additional 25-30 minutes, or until the filling is set and the crust is golden brown. Remove from the oven and let cool completely on a wire rack.

Once the pie has cooled, prepare the topping. In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for 1-2 minutes, then stir until smooth.

Refrigerate the pie for at least 2 hours, or until the chocolate ganache has set. Serve chilled and enjoy your delicious Coconut-Pecan German Chocolate Pie!