Ingredients
Part 1: Pie Crust
- 1 1/3 cup Flour
- 1 1/4 tbsp Stick butter
- 2 tbsp Shortening
- 1 tsp Salt
- 1/3 cup Cold water
Part 2: Filling
- 4 oz El Rey Caoba Venezuela 41% Milk Couverture Chocolate Discs
- 2 oz El Rey Apamate Venezuela 73.5% Dark Couverture Chocolate Discs
- 14 oz Sweetened condensed milk
- 4 Egg yolks
- 1 tsp Vanilla
- 1 cup Pecans
Part 3: Topping
- 1/2 cup Brown sugar
- 1/2 cup Heavy cream
- 1/4 cup Butter
- 2 Egg yolks
- 1 cup Flaked coconut
- 1 tsp Vanilla
- 1/4 cup Pecans
Instructions
Part 1: Method
- To make the pie dough, combine the flour and salt. Cut the butter into about 1/2 size pieces and mix into the flour/salt mix with the shortening until combined and the butter is evenly dispersed in small, pebble-like pieces. Add the cold water and stir until just combined. Don’t overwork!
- Cover and let the dough rest for 1 hour.
- Preheat to 400.
- Roll out dough to 1⁄4 in thickness and place in pie dish. Cut off excess and crimp edges with a fork.
- Use parchment paper and uncooked beans or rice to weigh down pie crust. Bake pie shell for 10-12 minutes or until the dough doesn’t look raw anymore. Remove weight and continue cooking until the crust is light brown. Remove from the oven and let the crust cook while you make the filling.
Part 2: Method
- Reduce heat to 350.
- To make the filling, melt the chocolate, stirring until it is smooth. Cool slightly.
- Whisk in milk, egg yolks and vanilla.
- Stir in pecans.
- Pour into cooled pie shell.
- Bake 16-19 minutes.
- Cool 1 hour.
Part 3: Topping and Assembly
- To make the topping, combine brown sugar, cream and butter in a saucepan and bring to a boil.
- Remove from heat.
- In a small bowl, whisk a small amount (about 1⁄2 cup) of the the hot mixture into the egg yolks. Return it all to the pan, return to heat while whisking constantly. Cook 2-3 more minutes or until mixture thickens and reaches 160 degrees F.
- Remove from heat and add coconut and vanilla, cool 10 minutes.
- Pour over filling and sprinkle with pecans.
- Chill at least 4 hours
