German Chocolate Pie

Adapted from Southern Living as posted on MyRecipes.com
Makes 1 9" pie

• 1 recipe Alton's pie crust (do not blind-bake)

• 4 ounces German's sweet baking chocolate

• 1/4 cup (1/2 stick / 65g / 4 tbsp) butter
• 12 ounces (1 can) evaporated milk
• 1 1/2 cups sugar
• 3 tbsp cornstarch
• 2 eggs, beaten
• 1 1/2 teaspoon vanilla extract
• 2/3 cup flaked coconut (sweetened or unsweetened)
• 1/3 cup chopped, toasted pecans
• 1/4 tsp salt

Preheat oven to 375F. Prepare a pie pan and pie shell.

Melt chocolate and butter together using your preferred method (see Note). Stir in evaporated milk and set aside.

Mix together sugar, cornstarch and salt, then add eggs and vanilla. Whisk in chocolate, then stir in pecans and coconut.

Bake for 45 - 50 minutes. It will appear soft and jiggly, but will firm up as it cools. Cool for 4+ hours to room temperature then refrigerate overnight. Serve topped with whipped cream and chocolate shavings (or, if you're like my husband, with sour cream!)

Notes:

1. I love my microwave for this reason: It has a melt function. So, I melt chocolate and butter in it rather than fussing about with a pot on the stove or a double boiler or any of that nonsense. You should melt the chocolate and butter together however you prefer. As long as it all gets melted, it doesn't matter.
2. I baked my mini-pies (using a package of Keebler mini graham cracker pie crusts) in the toaster oven at 350F for 20 minutes.