I failed to get Theresa's recipe Friday night, but after sampling her German Chocolate Pie I knew I would have to try making one myself. This version turned out different from hers, but with its gooey chocolate filling and crunchy topping it is definitely a winner. Here are the instructions.
GERMAN CHOCOLATE PIE
10-inch pie crust (I use Pillsbury)
1 4-ounce package Baker's German's Sweet Chocolate
1/2 cup butter
1 12-ounce can evaporated milk
1 1/2 cups sugar
3 tablespoons corn starch
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
2/3 cup flaked coconut
1/3 cup chopped pecans
Line a deep dish pie plate with pastry crust; set aside.
Melt chocolate and butter in a medium saucepan over low heat. Remove from heat and slowly stir in evaporated milk; set aside.
Combine sugar, cornstarch and salt in a large bowl; add eggs and vanilla, mixing well. Using a wire whisk, gradually stir in chocolate mixture. Pour into unbaked pastry shell and sprinkle with coconut and chopped pecans.
Bake at 375 degrees for 45 minutes. Cool at least 4 hours before serving. Great topped with whipped cream and chocolate shavings.