German Chocolate Pie
1/4 cup butter
1 and 1/2 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1 teaspoon vanilla
2 eggs, beaten
1 and 1/2 cup evaporated milk
2 9-inch pie crust
1 and 1/3 cup shredded coconut
1/2 cup chopped pecans
Preheat oven to 375 degrees.
Blind-bake pie crusts after brushing them with an egg wash for approx. 10min or until golden.
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. Mix together cornstarch and cold eggs until well blended then add egg mixture to chocolate mix. Stir in evaporated milk until smooth. Stir in pecans and coconut. Pour half of mixture into each pie shell. Bake 45 to 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 dollup of whipped cream can be added if desired.




