German Sweet Chocolate Pie

a twist on the idea of german chocolate cake

• Ready In: 1 hr 10 mins
• Serves: 12
• Yields: 1 pie

Ingredients

• 1 (4 ounce) package  of baker's  German sweet chocolate
• 1⁄4 cup butter
• 1 1⁄2 cups sugar
• 1 2⁄3 cups evaporated milk (13 oz can)
• 3  tablespoons cornstarch
• 1⁄8 teaspoon salt
• 2  eggs
• 1  teaspoon vanilla
• 1⁄2 cup  chopped pecans
• 1 1⁄3 cups  baker's angel flake coconut
• 1 (9 inch)  pie crusts

Directions

1. Melt chocolate with butter over low heat. Stir until blended. Remove from heat. Gradually stir in milk. Mix sugar, cornstarch, and salt thoroughly. Beat eggs and vanilla into sugar mixture. Gradually blend in chocolate mixture. Combine coconut and pecans and spread in bottom of unbaked pie shell. Pour pie mixture over coconut and pecans. They will rise to top. Bake at 375 for 45-50 minutes, until puffed and brown. Cool at least 4 hours before cutting.
2. Note: If top browns too quickly, cover with aluminum foil after at least 15 minutes of baking.