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German Chocolate Pie

German Chocolate Pie
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.
8 ServingsPrep: 55 min. + chilling

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 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
  • 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

  • Line a 9-in. pie plate with pastry; trim and flute edges. Line
  • unpricked pastry with a double thickness of heavy-duty foil. Bake at
  • 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until
  • lightly browned. Cool on a wire rack. Meantime, 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
© Taste of Home 2013

2 of 2

German Chocolate Pie (continued)

Directions (continued)

  • 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. Pour filling into pie crust.
  • 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.
Nutrition 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.
© Taste of Home 2013