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German Chocolate Pie Recipe

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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.

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German Chocolate Pie Recipe

Prep: 45 min. + chilling

Yield: 8 Servings

45 45

Ingredients

4 ounces German sweet chocolate, chopped
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, melt chocolate and butter; stir until smooth. Stir in vanilla; set aside.
In a small saucepan, combine the 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.

Nutritional Facts 1 serving (1 slice) equals 549 calories, 34 g fat (17 g saturated fat), 117 mg cholesterol, 265 mg sodium, 58 g carbohydrate, 1 g fiber, 8 g protein.

Originally published as German Chocolate Pie in Country Woman November/December 2005, p31

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