German Chocolate Pie
Because...who doesn't love german chocolate cakes or anything?
Yield: 1 pie
prep time:m 15
cook time: 25
total time: 50
Ingredients
- Pastry for single-crust pie (9 inches)
- FILLING:
- 4 ounces German sweet chocolate, chopped
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 1/3 cup sugar
- 3 tablespoons cornstarch
- 1-1/2 cups whole milk
- 2 large egg yolks
TOPPING:
- 2/3 cup evaporated milk
- 1/2 cup sugar
- 1/4 cup butter, cubed
- 1 large egg, lightly beaten
- 1-1/3 cups sweetened shredded coconut, toasted
- 1/2 cup chopped pecans,
toasted
Instructions
- This recipe requires that you pre-cook the pie crust. So…use your favorite recipe or buy some store bought crust. I have not yet found that one perfect crust recipe that I know by heart because I like it that much - so … get your own.
- Preheat the oven to 400. Roll out the dough and place it in your pie plate, cover with foil, and add your pie weights. If you don't have any, you should get some. They work and they are cheap. Bake for 25 minutes, then take out of the oven to cool enough to handle, try at least 15-20 minutes so you don't get a hot surprise on those fingers.
- For topping, in a small saucepan, combine evaporated milk, sugar and butter. Cook and stir until butter is melted and mixture just comes to a boil. Remove from heat.
- In a small bowl, whisk a small amount of hot mixture into egg; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in coconut and pecans. Pour over filling.
- Cool pie 30 minutes on a wire rack. Refrigerate, covered, until cold, at least 3 hours.
All photographs copyright Janet S. Grey.
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