Chocolate and pecans in a flaky pie crust make this single-crust German chocolate pie recipe an inspired take on the more traditional German chocolate cake.
• 4 ounces German sweet chocolate
• 1/2 cup butter
• 1 can (12 ounces) evaporated milk
• 1-1/2 cups sugar
• 2 eggs, beaten
• 3 tablespoons cornstarch
• 1 teaspoon vanilla
• 1-1/2 cups coconut
• 1/2 cup chopped pecans
• 2 unbaked pie shells
Preheat oven to 375 F.
In saucepan, melt chocolate and butter over low heat. Remove from heat; gradually add evaporated milk, beating well. Add sugar, eggs, cornstarch and vanilla; beat well.
Sprinkle coconut and pecans evenly over bottoms of both pie shells.
Evenly divide chocolate mixture and pour over coconut and pecans. Bake for 30 minutes.