I don't know if you have a couple of people in your family that devour a certain pie during the holidays or not, but at my Mother's house during the holidays, my husband and my sister would try to see who was going to get the last piece of her Coconut Meringue Pie. Well, I don't think it is quiet that bad at my house during the holidays with my son and daughter-in-law, but pretty close. Brandy likes her German Chocolate Pie, warm, from the oven, and Jeff likes his German Chocolate Pie, cold, from the refrigerator. Sometimes that gives Brandy a head start. (giggles)
If you are a fan of the Classic German Chocolate Cake, then you are going to be a big fan of this pie. It is packed with all the richness and chocolate deliciousness of the cake, not to mention it is so easy to make, and it is everything you are looking for in a wonderful holiday dessert!
German Chocolate Pie
Original Recipe Source, Bakers Chocolates
1 (4oz.) pkg. German Chocolate
¼ c. butter (½ stick)
1 2/3 c. (14 ½ oz.) can evaporated milk
1 ½ c. sugar
3 Tbsp. cornstarch
1/8 tsp. salt
1 tsp. vanilla
1 unbaked 10 inch pie shell
1 1/3 c. coconut
½ c. chopped pecan
Melt chocolate with butter over low heat; stir until blended. Remove from heat; gradually blend in milk. Mix sugar, cornstarch, salt; beat in eggs an vanilla. Gradually blend in chocolate mixture. Pour into pie shell. Mix coconut and pecans; sprinkle over filling. Bake at 375 degrees for 45 minutes or until top is puffed. (Filling will be soft, but will set while cooling.) Cool at least 4 hours before serving. Makes 10-12 servings.
Note: If the crust begins to brown to much, put a ring of foil around the edges. Also if the coconut and pecans begin to brown to much you might need to put a sheet of foil over the entire pie.
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