I've always loved pies, really more than cake, so when I saw this recipe for German Chocolate Pie, I was thrilled. I can almost taste that creamy, chocolate-y filling! This is one I want to try with my granddaughter.
Roll dough to a 1/8-in. thickness in a circle; transfer to a 9-in. pie plate. Trim and flute. Line unpricked pastry with foil. Fill with pie weights. Bake in a preheated 400º oven for 12 minutes. Remove foil and weights; bake 6-8 minutes or until light brown. Cool. Reduce oven setting to 350º.
Melt chocolates; cool slightly.
Whisk in milk, yolks and vanilla; stir in pecans.
Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour on a wire rack.
In a saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat.
Whisk a small amount of hot mixture into yolks; return to pan, whisking constantly. Cook and stir 3 minutes or until thickened and a thermometer reads 160º. Remove from heat. Stir in coconut and vanilla; cool 10 minutes.
Pour over filling; sprinkle with pecans. Chill 4 hours or until cold.