Coconut-Pecan German Chocolate Pie

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 large egg yolks 1 teaspoon vanilla extract

Directions Make lard crumbly in a small bowl with flour and salt. The dough should hold together when pushed after adding ice water slowly and forking. Disk and wrap in plastic. Refrigerate 30 minutes or overnight  

Start oven at 400°. Roll dough to a 1/8-inch circle on a lightly floured surface and place in a 9-inch pie pan. Trim pastry to 1/2 in. beyond plate rim; flute. Wrap unpricked pastry in double foil. Fill with dried beans, grains, or pie weights.  

Bake 11–13 minutes until bottom is gently browned. Bake 6-8 minutes longer without foil or weights until light golden. Wire-rack-cool. Lower oven temperature to 350°.  

Stir chocolates in a large bowl in the microwave until smooth-melted. Slightly cool. Whisk milk, egg yolks, vanilla, and pecans. Add to crust. Bake until firm, 16-19 minutes. Wire-rack-cool 1 hour.  

In a small heavy pot, mix brown sugar, cream, and butter. Stirring to dissolve sugar, boil over medium heat. Turn off heat.

Whisk a little heated mixture into egg yolks in a small bowl; return to pan, whisking frequently. Keep swirling for 2-3 minutes until mixture thickens and thermometer reads 160°. Turn off heat. Add coconut and vanilla; cool 10 minutes.  

Add pecans to filling. Refrigerate 4 hours until cool.