German Chocolate Pie

4 oz. German chocolate
1/4 cup butter
1-1/2 cups sugar
3 Tbs. cornstarch
1/8 tsp. salt
2 eggs, beaten
1-1/2 cups evaporated milk
1 unbaked 10-inch pie crust

TOPPING:
1-1/3 cups shredded coconut
1/2 cup chopped pecans


Heat oven to 375.

In microwave, melt chocolate and butter on a low setting in a medium-size microwave-safe bowl. Stir several times during melting process to prevent burning.

When chocolate is melted, stir in sugar, salt, vanilla, cornstarch and beaten eggs until well blended.

Stir in evaporated milk until smooth.

Pour into pie shell.

Mix coconut and pecans together.

Sprinkle them evenly over the chocolate mixture.

Use a knife to cut through the coconut into the chocolate mixture in several places.

Bake 45-50 minutes or until center is set.

(The pie center puffs slightly and the top begins to crack when it is done. If the crust becomes too brown, place a piece of foil over the top of the entire pie for the final 15 minutes of baking.)

A dollop of whipped cream can be added if desired.

Source: 53rd Annual Cookbook - The Parkersburg News & Sentinel, 11/2007