German Chocolate Pie
- 1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19), prebaked
- 1/3 cup sugar
- 3 tablespoons cornstarch
- 1 1/2 cups milk
- 4 ounces German sweet cooking chocolate, chopped
- 1 tablespoon unsalted butter
- 2 egg yolks, beaten
- 1 teaspoon vanilla extract
- 1 egg, beaten
- 1 (5-ounce) can evaporated milk
- 1/2 cup sugar
- 1/4 cup unsalted butter
- 1 1/3 cups sweetened flaked coconut
- 1/2 cup chopped pecans
- To make the filling, combine the sugar and cornstarch in a saucepan, then stir in the milk, chocolate, and butter.
- Cook over medium-high heat, whisking constantly, until thickened and bubbly.
- Turn down the heat to medium and continue to cook and whisk another 2 minutes.
- Gradually stir about 1 cup of the hot mixture into the egg yolks, then pour the yolk mixture into the saucepan.
- Return to a boil over medium heat and cook and whisk another 2 minutes.
- Remove from heat and stir in the vanilla, then pour the filling into the crust.
- To make the topping, combine the egg, milk, sugar, and butter in a saucepan over medium heat.
- Cook and stir until just thickened and bubbly.
- Remove from the heat and stir in the coconut and pecans, then spread the topping evenly over the chocolate filling.
- Cool to room temperature on a wire rack, then chill in the refrigerator for several hours before slicing.
- Serve chilled.
pie pastry, sugar, cornstarch, milk, sweet cooking chocolate, unsalted butter, egg yolks, vanilla, egg, milk, sugar, unsalted butter, coconut, pecans
Taken from www.epicurious.com/recipes/food/views/german-chocolate-pie-390043 (may not work)