Pie # 7 German Chocolate Cream Pie

 

Today’s pie comes from a SAHM of 4 kids who is a little shy about being spotlighted.  But she enjoys reading, gardening and baking.  She also enjoys planning vacations (and going on them) and taking care of her beautiful family.

 

Ingredients

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 Spice Islands® pure vanilla extract

1-1/3 cups flaked coconut

1/2 cup chopped pecans

TOPPING:

2 cups heavy whipping cream

2 tablespoons confectioners' sugar

1 teaspoon Spice Islands® pure vanilla extract

Additional flaked coconut and chopped pecans

 

Directions

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 (mine took a lot longer) 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.

ENJOY!!!

VARIATION:  This pie is pretty spectacular BUT because of my hatred for coconut the only thing I would do differently is toast the coconut before I put it in the pie, and then for me it would be perfect.  But for all of you raw coconut lovers out there, this pie is pretty great. (or so I hear)