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Ingredients
- 1 9" unbaked deep dish pie crust
- 4 oz sweetened German Baking Chocolate
- 2 oz unsweetened baking chocolate
- 1 can sweetened condensed milk
- 4 egg yolks
- 1 tsp vanilla
- 1 cup pecans chopped
- 1/2 cup brown sugar
- 1/2 cups heavy whipping cream
- 1/4 cup butter cubed
- 2 egg yolks
- 1 cup flaked coconut
- 1 tsp vanilla
- 1/4 cup pecans chopped
Ingredients
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Instructions
- Preheat you oven to 400* and bake your pie crust for about 10 minutes or the bottom is light brown.
- Put all your chocolate in a microwave safe bowl and microwave until melted, about a minute and a half. Be sure and stir every 30 seconds!
- Add the sweetened condensed milk to the chocolate and stir until smooth.
- Add the 4 egg yolks and vanilla and stir until smooth.
- Add in the pecans slowly and stir up really good.
- Pour mixture into pie crust and bake for 15 minutes.
- Take pie out if oven and let it rest for an hour.
- Put brown sugar, butter, and heavy whipping cream into a saucepan and heat on medium heat stirring until sutra is dissolved and then remove from heat.
- Add the two egg yolks and return the pan to heat stirring constantly for about 2 minutes or until the mixture starts to thicken.
- Remove from heat and add in vanilla and coconut flakes.
- Wait ten minutes for mixture to thicken some more and then pour over the top of the pie.
- Top with pecans.
- Put pie in the fridge for about 4 hours or until completely chilled.
- Enjoy!
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