November 11, 2020
German Chocolate Pie
4 ounces German sweet chocolate, chopped
1 tablespoon butter
1 teaspoon vanilla extract
1/3 cup sugar
3 tablespoons cornstarch
1-1/2 cups whole milk
2 large egg yolks
2/3 cup evaporated milk
1/2 cup sugar
1/4 cup butter, cubed
1 large egg, lightly beaten
1-1/3 cups sweetened shredded coconut, toasted
1/2 cup chopped pecans, toasted
in a microwave, melt chocolate and butter; stir until smooth.
Stir in vanilla.
In a small heavy saucepan, mix sugar and cornstarch.
Whisk in whole milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly.
Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in chocolate mixture.
Pour into crust. topping, in a small saucepan, combine evaporated milk, sugar and butter.
Cook and stir until butter is melted and mixture just comes to a boil. Remove from heat. In a small bowl, whisk a small amount of hot mixture into egg; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in coconut and pecans. Pour over filling. Cool pie 30 minutes on a wire rack. Refrigerate, covered, until cold, at least 3 hours.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly.
Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed.
Wrap in plastic wrap and refrigerate 1 hour.