TASTY GERMAN CHOCOLATE PIE
From TOH Holiday magazine submitted by D. Clay. A luscious pie that has a beautiful presentation. Different from the other pies listed on this site and possibly a bit more labor intensive. Prep time does not include time to bake the pastry shell. Passive time includes the time necessary to chill in the refrigerator.
Provided by HokiesMom
Categories Pie
Time 4h25m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 14
Steps:
- ****FOR THE PIE****.
- In a microwave-safe bowl, melt chocolate and butter together, stirring until smooth. Stir in vanilla and set aside.
- In a small saucepan, combine sugar, cornstarch, and milk until smooth.
- Cook and stir over medium-high heat until thickened and bubbly.
- Reduce heat; cook and stir for 2 minutes longer; then remove from heat.
- In a small bowl, stir a small amount of the hot filling into the egg yolks; return all to the pan, stirring constantly.
- Bring to a gentle boil; cook and stir 2 minutes longer; then remove from heat.
- Gently stir in chocolate mixture into the hot filling mixture.
- Spoon all into the pre-baked pastry shell.
- ****FOR THE TOPPING****.
- In a small saucepan, combine evaporated milk, sugar and butter.
- Cook and stir until butter is melted and mixture just comes to a boil; then remove from heat.
- In a small bowl, stir a small amount of the hot liquid into the lightly beaten egg; return all to the pan; stirring constantly.
- Bring up to a gentle boil; cook and stir 2 minutes longer.
- Remove topping from heat and stir in coconut and pecans.
- Pour over the pie filling.
- Cool on a wire rack then cover and chill for at least 3 hours.
- Leftovers have to be refrigerated.
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