COCONUT GERMAN CHOCOLATE PIE
Steps:
- Filling Preheat oven to 400. Melt chocolates in the microwave using a large bowl, stir until smooth. In a separate bowl, whisk together the egg yolks, milk and vanilla. Add to the melted chocolate, until fully combined and silky smooth. Pour into ready made or home made crust (separate recipe). Bake 17-18 minutes or until set. Cool 1 hour on a wire rack or in the fridge. Can be made a day early. Lower Topping In a medium sauce pan, combine egg yolks, butter, cream, brown sugar and vanilla until fully melted and smooth. Remove from heat and stir in the coconut while cooling until fully combined. Pour over the pie filling and smooth with spatula. Refrigerate until ready to create the upper topping. Stick metal bowl and beaters into the freezer for making the upper topping later. Upper Topping Make this just before serving the pie. Blend heavy cream, vanilla and powdered/confectioners sugar in cold bowl with beaters from the freezer. Blend on high until whipped cream is stiff. Spread onto pie and smooth with spatula. Sprinkle grated chocolate shavings onto the pie. Refrigerate if needed before serving. Optional to serve with chopped walnuts or pecans, in the filling or sprinkled on top, or both. Serves 8.
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