coconut-pecan german chocolate pie

How To Make coconut-pecan german chocolate pie

• Step 1
  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.
• 
  Step 2
  Melt chocolates; cool slightly.
• 
  Step 3
  Whisk in milk, yolks and vanilla; stir in pecans.
• 
  Step 4
  Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour on a wire rack.
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  Step 5
  In a saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat.
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  Step 6
  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.
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  Step 7
  Pour over filling; sprinkle with pecans. Chill 4 hours or until cold.
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