German Chocolate Pie

I made this for Father's Day dessert since dad likes German Chocolate cake but prefers pie to cake. It's simple and it's yummy!

German Chocolate Pie

1 pie crust, prebaked

Filling:

1/3 C sugar

3 Tbsp cornstarch

1 1/2 C milk

4 ounces German sweet cooking chocolate, chopped

1 Tbsp butter

2 egg yolks, beaten

1 tsp vanilla

Topping:

1 egg, beaten

1 (5oz) can evaporated milk

1/2 C sugar

1/4 C butter

1 1/3 C sweetened flaked coconut

1/2 C chopped pecans

Filling:

Combine sugar and cornstarch in a saucepan, then stir in the milk, chocolate, and butter. Cook over medium-high heat, whisking constantly, until thickened and bubbly. Turn down the heat to medium and continue to whisk another 2 minutes. Gradually stir about 1 cup of the mixture into the egg yolks, then pour the yolk mixture into the saucepan. Return to a boil over medium heat and cook and whisk another 2 minutes. Remove from heat and stir in the vanilla, then pour the filling into the crust.

Topping:

Combine the egg, milk, sugar, and butter in a saucepan over medium heat. Cook and stir until just thickened and bubbly. Remove from the heat and stir in the coconut and pecans, then spread the topping evenly over the chocolate filling.

Cool to room temperature on a wire rack, then chill in the refrigerator for several hours before slicing and serving. Keep any leftover pie in the refrigerator.

This delightful recipe is from Mrs. Rowe's little book of Southern Pies.