Ingredients for the Filling:
4oz German Chocolate
1 Can Sweetened Cond Milk
1/4 Cup Unsweetened Cocoa
4 Egg Yolks
1 Tsp Vanilla
1 Cup Chopped Pecans
Ingredients for the 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.