Filling:

• 4oz German Chocolate
• 1 Can Sweetened Cond Milk
• 1/4 Cup Unsweetened Cocoa
• 4 Egg Yolks
• 1 Tsp Vanilla
• 1 Cup Chopped Pecans

Topping:

• 1/2 Cup Brown Sugar
• 1/2 Cup Heavy Cream
• 1/4 Cup Cold Butter, Cubed
• 2 Egg Yolks
• 2 Cups Sweetened Shredded Coconut
• 1 Tsp Vanilla
• 1/4 Cup Chopped Pecans

Method:

In the microwave, melt the chocolates in a large bowl; stir until smooth. Allow to cool slightly. Whisk in milk, egg yolks, and vanilla. Fold in pecans. Pour into a pie crust. Bake about 15 minutes or until set at 350 degrees. Cool completely.

In a heavy sauce pan, 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 the egg yolks to temper the eggs. Return the egg mixture to the pan, whisking constantly. Cook 2-3 minutes or until mixture thickens. Remove from heat. Stir in vanilla and coconut, cool for 10 minutes.

Pour coconut mixture over the chocolate. Sprinkle with remaining pecans. Refrigerate for 4 hours.