German Chocolate Pie

German Chocolate Pie For the Crust: 1 ¼ cup all-purpose flour ½ teaspoon salt 2 teaspoons sugar ½ cup unsalted butter (cold and cut into half inch cubes) 2–4 tablespoons cold water Chocolate Filling: 8 oz. semi-sweet chocolate-chopped (you can use 4 oz. sweet and 4 oz. semisweet chocolate if you like sweeter pie) ¼ cup unsalted butter 14 oz. can of sweetened condensed milk 4 egg yolks-lightly beaten 1 teaspoon vanilla extract 1 cup chopped pecans Coconut-Pecan Topping: 14 oz. can of sweetened condensed milk ½ cup unsalted butter 3 egg yolks-lightly beaten 1 teaspoon vanilla extract ¾ cup pecans-chopped First make the crust. In a large bowl whisk together flour, sugar and salt, then add pieces of cold butter and press with a fork until it starts to look like a coarse meal. Finally, add 1 tablespoon of water at the time and continue mixing until a dough forms. Then, wrap the dough with the plastic wrap and refrigerate for at least 30 minutes to an hour. Preheat the oven to 400 F and lightly grease 9-inch pie dish. Now, take the dough from refrigerator and roll out on a lightly floured work surface into a circle about 1/8 inch thick. Then, transfer the dough to a pie dish and trim excess of dough from edges, crimp the edges and poke the bottom of the crust with a fork. Bake 10-12 minutes, then let it cool while you make chocolate filling. Now, reduce oven temperature to 350 F. To make the filling, in a small sauce pan over medium-low heat melt ¼ cup butter and chopped chocolate, stirring constantly until smooth. Then, let it cool to lukewarm. Next, stir in sweetened condensed milk, egg yolks and vanilla. Then, stir in 1 cup chopped pecans and pour into crust. Bake at 350 F for 25-30 minutes, until set. Cool completely before add topping. To make the topping, in a medium saucepan stir together sweetened condensed milk, butter and lightly beaten egg yolks and cook over medium-low heat until thickens, stirring constantly. Then, remove from heat and stir in vanilla, coconut and pecans. Cool 30 minutes, then spread over pie. Refrigerate the pie at least 3-4 hours before serving and garnish with pecans if desired.