Cookin’ with Carolyn German Chocolate Cream Pie

Cookin’ with Carolyn German Chocolate Cream Pie

Pastry of single-crust pie (9 inches)
4 ounces German sweet chocolate chopped
1/4 cup butter, cubed
1 can (12 oz.) evaporated milk
1-1/2 cups sugar
3 Tbsp. cornstarch
Dash salt
2 eggs
1 tsp. vanilla extract
1-1/3 c. flaked coconut
1/2 c. chopped pecans
TOPPING;
2 c. heavy whipping cream
2 Tbsp. confectioners’ sugar
1 tsp. vanilla extract
Additional flaked coconut and chopped pecans
Line a 9- in. pie plate with pastry; 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 rust. Sprinkle with coconut and pecans. Bake at 375 degrees for 45-50 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 pie until serving. Yield 8 servings
Enjoy!