German Chocolate Cream Pie Recipe

By sandiB2010

I've won quite a few awards in recipe contests over the past 10 years and am delighted that this luscious pie sent me to the Great American Pie Show finals. —Marie Rizzio, Interlochen, Michigan

Ingredients

• TOPPING:
• Pastry for single-crust pie (9 inches)
• 4 ounces German sweet chocolate, chopped
• 1/4 cup butter, cubed
• 1 can (12 ounces) evaporated milk
• 1-1/2 cups sugar
• 3 tablespoons cornstarch
• Dash salt
• 2 eggs
• 1 teaspoon vanilla extract
• 1-1/3 cups flaked coconut
• 1/2 cup chopped pecans
• 2 cups heavy whipping cream
• 2 tablespoons confectioners' sugar
• 1 teaspoon vanilla extract
• Additional flaked coconut and chopped pecans

Preparation

Step 1

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: 8 servings.