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German Chocolate Pie

1 pkg. (4 oz.) German Sweet Chocolate
1 T. butter
1 tsp. vanilla extract
1/3 c. sugar
3 T. cornstarch
1 ½ c. milk
2 egg yolks, light beaten
1 (9 in.) baked pie crust

Topping:
2/3 c. evaporated milk
½ c. sugar
¼ c. butter, cubed
1 egg lightly beaten
1 1/3 c. flaked coconut, toasted
½ c. chopped pecans, toasted

In a microwave safe bowl, melt chocolate and butter; stir until smooth. Stir in vanilla; set aside. In a small saucepan, combine sugar, cornstarch and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat and cook and stir 2 mins. longer. Remove from heat. Stir a small amount of hot filling into the egg yolks.. Return all to the pan- stirring constantly. Bring to a gentle boil; cook and stir 2 mins longer, remove from heat. Gently stir in chocolate mixture. Spoon into pie crust.

Topping:
In 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, stir a small amount of hot liquid into the egg; return all to the pan; stirring constantly. Bring to a gentle boil; cook and stir 2 mins. longer. Remove from heat. Stir in coconut and pecans. Pour over filling. Cool on a wire rack. Cover and chill for at least 3 hrs. Refrigerate leftovers.

Deborah Stanley
Edinburg




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