German Chocolate Pie

 9 inch pie crust

Filling:

4 oz German sweet chocolate, chopped

2 T butter

14 oz sweetened condensed milk

4 large egg yolks

1 t vanilla

1 c chopped pecans

Topping:

1/2 c packed brown sugar

1/2 c heavy whipping cream

1/4 c butter, chopped

2 large egg yolks

1 c flaked coconut

1 t vanilla

1/4 c chopped pecans

Preheat oven to 400°. Line pie crust with foil or parchment paper, fill with pie weights or dried beans. Bake until lightly browned , 11-13 minutes. Remover foil and weights and bake 6 minutes more. Remove from oven and cool.

Reduce oven to 350°

In microwave safe bowl add chopped chocolate and 2 T butter. Microwave 1 minute, stir. Use 30 second intervals to melt completely, stirring between.

Let it cool slightly then whisk in sweetened condensed milk, 4 egg yolks and vanilla. Add 1 c pecans, stir.

Pour into crust and bake until set, 15-20 minutes. Cool

Make topping. Combine brown sugar, heavy cream, and 1/4 butter in saucepan over medium heat. Bring to a boil, stirring often. Once sugar has dissolved, remove from heat.

Add egg yolks to a small bowl, then add small amount of hot brown sugar mixture and whisk to combine. Add mixture back to saucepan, whisking constantly.

Cook again over medium heat until mixture thickens, stirring constantly, about 2-3 minutes

Remove from heat and stir in coconut and vanilla. Cool 10 minutes

Poor cooled topping over filling, then sprinkle with pecans. Chill until cold. At least 4 hours