German Chocolate Coconut Pecan Pie

By cecelia26_

Ingredients

• 4 large eggs, divided
• 1 1/3 cups sugar
• 1/3 cup unsweetened cocoa powder
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 6 tablespoons butter, divided
• 1 (12 oz.) can PET® Evaporated Milk, divided
• 1 1/3 cups sweetened coconut flakes, divided
• 1 cup chopped pecans, divided
• 1 (9-inch) unbaked single Classic Crisco Pie Crust
• 1/3 cup firmly packed brown sugar

Details

Servings 10
Adapted from pillsburybaking.com

Preparation

Step 1

Preheat oven to 350 degrees. Whisk 3 eggs plus 1 egg white in large
bowl until blended. Stir in sugar, cocoa, cornstarch, vanilla, salt and 4 tablespoons melted butter. Gradually whisk in 1 1/4 cups evaporated milk until blended. Stir in 2/3 cup coconut and 2/3 cup chopped pecans. Pour into pie crust. Bake 40 minutes or until filling is set but still slightly loose in center.
MELT remaining 2 tablespoons butter in small saucepan over low heat. Whisk in brown sugar and remaining 1/4 cup evaporated milk and 1 egg yolk.
COOK over medium-low heat, stirring constantly, until bubbly and slightly thickened. Remove from heat. Stir in remaining 2/3 cup coconut and 1/3 cup pecans until coated. Drop small spoonfuls over top of pie, spreading evenly. Bake an additional 5 minutes. Cool completely on wire rack.