Ingredients: |
Ingredients: Pastry for single crust pie
4 oz. German sweet chocolate, chopped
1 T. butter
1 t. vanilla
1/3 cup sugar
3 T. cornstarch
1 1/2 cups whole milk
2 large egg yolks
Topping-
2/3 cup evaporated milk
1/2 cup sugar
1/4 cup butter, cubed
1 egg, lightly beaten
1 1/3 cups coconut, toasted
1/2 cup chopped pecans
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Directions: |
Directions:Preheat oven to 400 degrees. On a lightly floured surface, roll pastry dough to make pie crust. Line unpricked pastry with a double thickness of foil. Fill with dried beans or uncooked rice. Bake 25 minutes. Remove foil; bake 4-6 minutes longer or until golden brown. Cool on a wire rack. For filling, in a microwave, melt chocolate and butter; stir until smooth. Stir in vanilla. In a small saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in chocolate mixture. Pour into crust. For 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. Remove from heat. In a small bowl, whisk a small amount of hot mixture into egg; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in coconut and pecans. Pour over filling. Cool 30 minutes on a wire rack. Refrigerate. |
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