German Chocolate Pie

Get a pie crust and bake it.

Filling:

4 oz German sweet chocolate, chopped
2 oz unsweetened chocolate, chopped
1 can (14 oz) sweetened condensed milk
4 egg yolks
1 tsp vanilla
1 c chopped pecans

Topping:

1/2 c packed brown sugar
1/2 c heavy whipping cream
1/4 c butter, cubed
2 egg yolks
1 c flaked coconut
1 tsp vanilla
1/4 c chopped pecans

Melt chocolates in microwave and stir until smooth. Cool slightly.
Whisk in milk, egg yolks and vanilla.
Stir in pecans.
Pour into crust.
Bake at 350 degrees for 16-19 minutes or until set.
Cool 1 hour.
In small heavy saucepan, combine brown sugar, cream and butter.
Bring to boil over medium heat, stirring to dissolve sugar. Remove from heat.
In small bowl, whisk small amount of hot mixture into egg yolks.
Return everything to saucepan, whisking constantly.
Cook 2-3 more minutes, or until mixture thickens. (Temp should be 160 degrees.)
Stir constantly.
Remove from heat.
Stir in coconut and vanilla. Cool 10 minutes.
Pour over filling.
Sprinkle with pecans.
Refrigerate 4 hours.