⅓ cup white sugar

3 tablespoons cornstarch

1 ½ cups milk

1 (4 ounce) bar German sweet chocolate, chopped

1 tablespoon butter

2 egg yolks, beaten

1 teaspoon vanilla extract

1 (9 inch) pie crust, baked

1 egg, beaten

1 (5 ounce) can evaporated milk

½ cup white sugar

¼ cup butter

1 ⅓ cups flaked coconut

½ cup chopped pecans


▶How to Make

1. Combine 1/3 cup sugar and cornstarch in a medium saucepan over medium-high heat. Stir in milk, chocolate, and 1 tablespoon butter. Cook and stir until thickened and bubbly. Reduce heat; cook and stir about 2 minutes more.

2. Gradually stir about 1 cup of mixture into 2 egg yolks. Return mixture to saucepan; bring to a boil. Cook and stir 2 minutes more. Stir in vanilla.

3. Turn hot pie filling into a baked pie shell.

4. Combine beaten egg, evaporated milk, 1/2 cup sugar, and 1/4 cup butter or margarine in another saucepan. Cook and stir over medium heat until mixture is thickened and bubbly. Stir in coconut and pecans.

6. Spread pecan mixture evenly over chocolate filling. Cool pie on a wire rack; chill thoroughly.


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