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

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.

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 160 degrees. Remove from heat. Stir in coconut and vanilla. Cool 10 minutes.

Poor over filling. Sprinkle with pecans. Chill 4 hours or until cold.

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.