Tasty German Chocolate Pie
- FOR THE PIE
- 1 (4 ounce) package German sweet chocolate
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 1/3 cup sugar
- 3 tablespoons cornstarch
- 1 1/2 cups milk
- 2 egg yolks, lightly beaten
- 1 (9 inch) pastry shells, baked
- FOR THE TOPPING
- 1 cup evaporated milk
- 1/2 cup sugar
- 1/4 cup butter, cubed
- 1 egg, lightly beaten
- 1 1/3 cups flaked coconut, toasted
- 1/2 cup pecans, chopped
- ****FOR THE PIE****.
- In a microwave-safe bowl, melt chocolate and butter together, stirring until smooth. Stir in vanilla and set aside.
- In a small saucepan, combine sugar, cornstarch, and milk until smooth.
- Cook and stir over medium-high heat until thickened and bubbly.
- Reduce heat; cook and stir for 2 minutes longer; then remove from heat.
- In a small bowl, stir a small amount of the hot filling into the egg yolks; return all to the pan, stirring constantly.
- Bring to a gentle boil; cook and stir 2 minutes longer; then remove from heat.
- Gently stir in chocolate mixture into the hot filling mixture.
- Spoon all into the pre-baked pastry shell.
- ****FOR THE TOPPING****.
- In a small saucepan, combine evaporated milk, sugar and butter.
- Cook and stir until butter is melted and mixture just comes to a boil; then remove from heat.
- In a small bowl, stir a small amount of the hot liquid into the lightly beaten egg; return all to the pan; stirring constantly.
- Bring up to a gentle boil; cook and stir 2 minutes longer.
- Remove topping from heat and stir in coconut and pecans.
- Pour over the pie filling.
- Cool on a wire rack then cover and chill for at least 3 hours.
- Leftovers have to be refrigerated.
sweet chocolate, butter, vanilla, sugar, cornstarch, milk, egg yolks, pastry shells, topping, milk, sugar, butter, egg, flaked coconut, pecans
Taken from www.food.com/recipe/tasty-german-chocolate-pie-277227 (may not work)