German Chocolate Pie
9-Inch Single Deep-Dish Piecrust
1½ Cups Shredded Sweetened Coconut
1 Cup Chopped Pecans
4 Squares (4 oz) Semisweet or Bittersweet Chocolate
¼ Cup Butter
¼ Cups Half-and-Half
1½ Cups Sugar
3 Tbsps Cornstarch
1½ Teaspoon Salt
2 Eggs, Lightly Beaten
1 Teaspoon Vanilla Extract
1. Heat the oven to 375 degrees F.
Line a 9-inch deep-dish pie pan with crust and then crimp the edges.
2. Combine the coconut and pecans in a medium bowl and mix them well.
3. Break up or chop the chocolate into small chunks.
Combine it with the butter in a medium saucepan and cook over medium-low heat until melted,
swirling the pan to help things along. Add the milk, stir well, and set aside.
4. In a medium bowl, combine the sugar, cornstarch, and salt, and use a fork or a whisk to combine them evenly.
Add the eggs and vanilla and stir to combine everything very well.
Scrape it into the chocolate mixture, and stir well. Pour this fairly smooth, thick chocolate filling into the pie shell.
Sprinkle the coconut-pecan mixture evenly over the top.
5. Place the pie on the lower shelf of the oven.
Bake until the filling is puffed up, lightly browned, and fairly firm, 45 to 55 minutes.
Place the pie on a cooling rack and let cool to room temperature.
Cover and refrigerate until shortly before serving time. Serve lightly chilled.