1 (4oz.) pkg. German chocolate
1/4 cup butter (1/2 stick)
1 1/2 cups evaporated milk
1 1/2 cup sugar
3 Tbs. cornstarch
1/8 tsp. salt
2 eggs, beaten
1 tsp. vanilla
1 1/2 cups flaked coconut, divided
1 cup chopped pecans, divided
1 deep dish pie shell
Melt chocolate with butter over low heat. Remove from heat and stir in evaporated milk. In a separate bowl, combine sugar, cornstarch, salt and eggs. Add the sugar mixture to the melted chocolate.
Stir in 1 cup of the coconut and 1/2 cup of the chopped pecans and the vanilla. Pour into the pie shell that has been placed on a cookie sheet. The cookie sheet will help the pie cook more evenly and prevent spill overs. Sprinkle the top of the filling with the remaining 1/2 cup coconut and remaining 1/2 cup of pecans.
Place in a 350 degree oven and bake for 50-55 minutes or until the top puffs and just starts to brown and crack a little. Allow to cool for at least 3 hours before serving.
German Chocolate Pie!
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