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German Chocolate Cream Pie




Source of Recipe


Shirley's RessyPees


List of Ingredients




1.) Pastry for single-crust pie (9 inches)
2.) 1 package (4 ounces) German sweet chocolate
3.) 1/4 cup butter, cubed
4.) 1 can (12 ounces) evaporated milk
5.) 1-1/2 cups sugar
6.) 3 tablespoons cornstarch
7.) Dash salt
8.) 2 eggs
9.) 1 teaspoon vanilla extract
10.)1-1/3 cups flaked coconut
11.)1/2 cup chopped pecans

Topping Ingredients:
1.) 2 cups heavy whipping cream
2.) 2 tablespoons confectioners' sugar
3.) 1 teaspoon vanilla extract
4.) Additional flaked coconut and chopped pecans



Recipe




Line a 9-in. pie plate with pastry; trim and flute edges.
Place the chocolate and butter in a small saucepan. Cook and stir over low heat until smooth. Remove from the heat; stir in milk. In a large bowl, combine the sugar, cornstarch and salt. Add the eggs, vanilla and chocolate mixture; mix well. Pour into crust. Sprinkle with coconut and pecans.
Bake at 375° for 40-45 minutes or until a knife inserted near the center comes out clean. Cool completely on a wire rack.
For topping, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Spread over pie; sprinkle with additional coconut and pecans. Refrigerate until serving. Yield: Makes 8 Servings.