By Kevin Williams
I am in love with this pie. Man, I just thought it was superb. I mean, I love German Chocolate Cake. Who doesn’t? But putting that some deliciousness into a pie crust is absolute genius. This pie was made for our Chrisholm Amish homestead bake-off earlier this summer and it is a great Amish recipe. Carmon Hacker made it and, well, again, just amazing.
One thing I wish I would have had when I ate it this pie was a dollop of whipped cream, man, that would have just topped it off perfectly. Or perhaps a glass of milk. I rarely drink milk as an adult, but occasionally it tastes amazing if paired with the right food.
- 1 pie crust
- 1 package (4 oz) sweet baking chocolate, chopped
- ¼ cup butter or margarine
- 1 can (12 oz) evaporated milk
- 1½ cups sugar
- 2 tablespoons cornstarch
- ⅛ teaspoon salt
- 4 egg yolks
- ½ teaspoon vanilla
- ¼ teaspoon almond extract
- 1 cup flaked coconut
- 1 cup chopped pecans
- Heat oven to 375°F. Place pie crust in 9-inch glass pie plate . In 1-quart saucepan, heat chocolate and butter over medium-low heat until melted and mixture can be stirred smooth. Remove from heat; gradually stir in milk.
- In medium bowl, mix sugar, cornstarch and salt. In small bowl, mix egg yolks, vanilla and almond extract. Gradually add chocolate mixture to egg mixture, stirring with wire whisk. Add chocolate-egg yolk mixture to cornstarch mixture, stirring with whisk. Pour filling into crust-lined plate.
- In small bowl, mix coconut and pecans; sprinkle over filling.
- Bake 45 to 50 minutes or until puffed and almost set. Cool completely on cooling rack, about 4 hours.