- 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. Discover more holiday pie recipes.
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.