Cooking Instructions
- 1
Preheat oven to 400°. Roll dough to a 1/8 inch thick circle, transfer to a 9-inch pie plate. Trim and flute. Line unpricked pastry with foil. Fill with pie weights. Bake 12 minutes. Remove foil and weights, bake 6 to 8 minutes or until light brown. Cool. Reduce oven setting to 350
- 2
Melt chocolate, cool slightly. Whisk in milk, yolks and vanilla. Stir in pecan. Pour into crust. Bake 16 to 19 minutes or until set. Cool 1 hour on a wire rack.
- 3
In a saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat.
- 4
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 160 degrees. Remove from heat. Stir in coconut and vanilla. Cool 10 minutes.
- 5
Poor over filling. Sprinkle with pecans. Chill 4 hours or until cold.
- 6
Pie dough instructions. Mix flower and salt together. Cut in cold lard. Gradually add 3 to 4 tablespoons ice water, tossing with fork until dough forms. Wrap and chill 1 hour.
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