Ingredients

Makes about 2 cups; enough for one 9-inch torte

　　1 14-ounce can sweetened condensed milk

　　10 tablespoons (1 1/4 sticks) unsalted butter

　　1 teaspoon pure vanilla extract

　　4 large egg yolks

　　2 cups shredded sweetened coconut

　　1 1/2 cups finely chopped pecans

　　

Step 1

Place the milk, butter, and vanilla in a medium saucepan, and cook over medium-low heat, stirring occasionally, until melted and combined.

　　

Step 2

Whisk the egg yolks in a medium bowl, and, whisking constantly, add some of the hot milk mixture to the egg yolks until combined. Whisk the mixture back into the saucepan, and cook, stirring constantly with a wooden spoon, until the mixture thickens slightly, about 5 minutes.

　　

Step 3

Remove from heat, and stir in the coconut and pecans. Cool completely, and refrigerate in an airtight container until ready to use, up to 2 days.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.