“a twist on the idea of german chocolate cake”
READY IN:
1hr 10mins
SERVES:
12
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt chocolate with butter over low heat. Stir until blended. Remove from heat. Gradually stir in milk. Mix sugar, cornstarch, and salt thoroughly. Beat eggs and vanilla into sugar mixture. Gradually blend in chocolate mixture. Combine coconut and pecans and spread in bottom of unbaked pie shell. Pour pie mixture over coconut and pecans. They will rise to top. Bake at 375 for 45-50 minutes, until puffed and brown. Cool at least 4 hours before cutting.
  2. Note: If top browns too quickly, cover with aluminum foil after at least 15 minutes of baking.

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