Contest-Winning German Chocolate Cream Pie

• Pastry for single-crust pie (9 inches)
• 4 ounces German sweet chocolate, chopped
• 1/4 cup butter, cubed
• 1 can (12 ounces) evaporated milk
• 1-1/2 cups sugar
• 3 tablespoons cornstarch
• Dash salt
• 2 large eggs
• 1 teaspoon vanilla extract
• 1-1/3 cups sweetened shredded coconut
• 1/2 cup chopped pecans
• 2 cups heavy whipping cream
• 2 tablespoons confectioners' sugar
• 1 teaspoon vanilla extract
• Additional coconut and pecans

1. Line a 9-in. pie plate with crust; trim and flute edges.
2. Place the chocolate and butter in a small saucepan. Cook and stir over low heat until smooth. Remove from the heat; stir in milk. In a large bowl, combine the sugar, cornstarch and salt. Add the eggs, vanilla and chocolate mixture; mix well. Pour into crust. Sprinkle with coconut and pecans.
3. Bake at 375u0b0 for 45-50 minutes or until a knife inserted in the center comes out clean. Cool completely on a wire rack.
4. For topping, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Spread over pie; sprinkle with additional coconut and pecans. Refrigerate until serving.

pastry, sweet chocolate, butter, milk, sugar, cornstarch, salt, eggs, vanilla, coconut, pecans, heavy whipping cream, sugar, vanilla, coconut

Taken from www.tasteofhome.com/recipes/contest-winning-german-chocolate-cream-pie/ (may not work)