This pie combines the ingredients everyone loves in its classic cake cousin. It’s so silky and smooth, you won’t be able to put your fork down.

Ingredients

• 1-1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 6 tablespoons cold lard
• 3 to 4 tablespoons ice water

Filling

• 4 ounces German sweet chocolate, chopped
• 2 ounces unsweetened chocolate, chopped
• 1 can (14 ounces) sweetened condensed milk
• 4 egg yolks
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Topping

• 1/2 cup packed brown sugar
• 1/2 cup heavy whipping cream
• 1/4 cup butter, cubed
• 2 egg yolks
• 1 cup flaked coconut
• 1 teaspoon vanilla extract
• 1/4 cup chopped pecans

Preparation

1. In a small bowl, mix flour and salt; cut in lard until crumbly.
2. Gradually add ice water, tossing with a fork until dough holds together when pressed.
3. Shape into a disk; wrap in plastic wrap. Refrigerate 30 minutes or overnight.
4. Preheat oven to 400°.
5. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge.
6. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
7. Bake 11-13 minutes or until bottom is lightly browned.
8. Remove foil and weights; bake 6-8 minutes longer or until light brown.
9. Cool on a wire rack.
10. Reduce oven setting to 350°.
11. In a microwave, melt chocolates in a large bowl; stir until smooth. Cool slightly.
12. Whisk in milk, egg yolks and vanilla; stir in pecans. Pour into crust.
13. Bake 16-19 minutes or until set.
14. Cool 1 hour on a wire rack.
15. Meanwhile, in a small heavy saucepan, combine brown sugar, cream and butter.
16. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat.
17. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°, stirring constantly.
18. Remove from heat. Stir in coconut and vanilla; cool 10 minutes.
19. Pour over filling; sprinkle with pecans.
20. Refrigerate 4 hours or until cold.

Yield: 8 servings.