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1
Mix flour and salt in a small bowl . . . blend lard in until crumbly. Add ice water gradually, toss until dough holds together. Shape into a disk and refrigerate 30 minutes or overnight wrapped in plastic wrap.
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2
Preheat oven to 400u00b0.
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3
Roll dough to a 1/8-in.-thick circle on a lightly floured surface. Transfer dough to a 9-in. pie plate. Trim pastry to 1/2 inches beyond rim of plate and flute edge. Line unpricked pastry with a double thickness of foil and fill with pie weights, dried beans or uncooked rice.
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4
Bake 11-13 minutes or until bottom is lightly browned. Remove foil and weights . . . bake 6-8 minutes longer or until light brown. Cool on a wire rack.
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5
Reduce oven setting to 350u00b0.
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6
Melt chocolates in a large bowl in the microwave and stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla until well blended. Stir in pecans. Pour into crust.
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7
Bake 16-19 minutes or until set.
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8
Cool 1 hour on a wire rack.
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9
Meanwhile . . . combine brown sugar, cream and butter in a small heavy saucepan. On medium heat, bring to a boil, while stirring to dissolve sugar. Remove from heat.
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10
Whisk a small amount of hot mixture into egg yolks in a small bowl. Return all to pan and whisk constantly, cook 2-3 minutes or until mixture thickens and a thermometer reads 160u00b0. Remove from heat. Stir in coconut and vanilla; cool 10 minutes.
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11
Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold.
