German Chocolate Pie

If you didn't already know, I am an avid pie fan. 

Proof: here, here, and here. 

I even dedicated a whole month to "Pie Month" in my earlier blogging days.

So it's no surprise to me that I found another pie recipe that I am in love with.

As a matter of fact, I got enough stuff to make two of these pies.

What you need:

Pie Crust

4oz. German Sweet Chocolate, chopped

1/4 Cup Butter, cubed

1 Can {12 oz.} Evaporated Milk

1 1/2 Cups Sugar

3 Tablespoons Cornstarch

Dash of Salt

2 Eggs

1 Teaspoon Vanilla Extract

1 1/3 Cups Flaked Coconut

1/2 Cup Chopped Pecans

For the topping:

2 Cups Heavy Whipping Cream

2 Tablespoons Powdered Sugar

1 Teaspoon Vanilla Extract

Additional Coconut and Chopped Pecans

What to do:

1. Defrost pie crust according to directions on the package.

2.  Place the chocolate and butter in a small saucepan. Cook on a low temperature until both are melted and smooth. Remove from heat and stir in evaporated milk. 

3. In a large bowl, combine the sugar, cornstarch, and salt. Add in the eggs, vanilla, and chocolate mixture, mix well. Pour into crust, sprinkle coconut and pecans on top.

4. Bake at 375 for 45 to 50 minutes or until a toothpick inserted comes out clean. Cool completely.

For the topping:

1. In a large bowl, beat cream until it thickens. Add in powdered sugar and vanilla. Continue to beat until desired thickness. Spread over pie and sprinkle additional coconut and pecans on top. 

Refrigerate until serving.

Original recipe.