Ingredients:

1 large pie crust

4 oz german sweet chocolate chopped (filling)

2 oz unsweetened chocolate chopped (filling)

1 (14oz) can sweetened condensed milk (filling)

4 large egg yolks (filling)

1 teaspoon vanilla extract (filling)

1 cup chopped pecans or walnuts (filling)

1/2 cup brown sugar packed (topping)

1/2 cup heavy whipping cream (topping)

1/4 cup butter sliced (topping)

2 large egg yolks (topping)

1 cup coconut flakes sweetened (topping)

1 teaspoon vanilla extract (topping)

1/4 cup chopped pecans or walnuts (topping)

Directions:

1. Cook pie crust.

2. Melt chocolates in a large bowl in microwave, stirring until smooth, cool slightly. Whisk in condensed milk, egg yolks and vanilla, then stir in pecans. Pour into crust and bake 16-19 minutes at 350°. Cool 1 hour.

3. In a small heavy saucepan combine brown sugar, whipping cream and butter. Bring to a boil over medium heat, stir constantly to dissolve sugar, remove from heat. In a small bowl, whisk a small amount of hot mixture into egg yolks. Return all to pan, whisking constantly (very important not to stop stirring). Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°. Remove from heat and stir in the coconut and vanilla; cool for another 10 minutes. Pour over filling and spread evenly, sprinkle with pecans.

4. Refrigerate 4 hours or until cold.

Bon Appetit!