German Chocolate Pie
Country Woman
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Thanksgiving dinner at our house includes an average of 25 guests and a dozen different pies. This one has all the luscious flavor of German chocolate cake. A friend who tried it told me he wanted it to be his birthday pie from now on.
SERVINGS: 8
CATEGORY: Dessert
METHOD: Chill
TIME: Prep: 45 min. + chilling
Ingredients:
- 1 package (4 ounces) 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 pastry shell (9 inches), baked
- TOPPING:
- 2/3 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 chopped pecans, toasted
Directions:
In a microwave-safe bowl, melt chocolate and butter; stir until smooth. Stir in vanilla; 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 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in chocolate mixture. Spoon into pastry shell.
In a small saucepan, combine the evaporated milk, sugar and butter. Cook and stir until butter is melted and mixture just comes to a boil. Remove from the heat. Stir a small amount of hot liquid into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
Remove from the heat. Stir in coconut and pecans. Pour over filling. Cool on a wire rack. Cover and chill for at least 3 hours. Refrigerate leftovers. Yield: 8 servings.