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German Chocolate Cream Pie

I've won quite a few awards in recipe contests over the past 10 years and am delighted that this luscious pie sent me to the Great American Pie Show finals. —Marie Rizzio, Interlochen, Michigan

8 ServingsPrep: 20 min. Bake: 45 min. + cooling

Ingredients

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 eggs
1 teaspoon vanilla extract
1-1/3 cups flaked coconut
1/2 cup chopped pecans
TOPPING:
2 cups heavy whipping cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
Additional flaked coconut and chopped pecans

Directions

Line a 9-in. pie plate with pastry; trim and flute edges.
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.

2 of 2

German Chocolate Cream Pie (continued)

Directions (continued)

Bake at 375° for 45-50 minutes or until a knife inserted near the
center comes out clean. Cool completely on a wire rack.
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. Yield: 8 servings.

Nutrition Facts: 1 piece equals 808 calories, 53 g fat (30 g saturated fat), 168 mg cholesterol, 280 mg sodium, 78 g carbohydrate, 3 g fiber, 9 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.