Ingredients
Dough for single-crust pie4 ounces German sweet chocolate, chopped1/4 cup butter, cubed1 can (12 ounces) evaporated milk1-1/2 cups sugar3 tablespoons cornstarchDash salt2 large eggs, room temperature1 teaspoon vanilla extract1-1/3 cups sweetened shredded coconut1/2 cup chopped pecansTOPPING:2 cups heavy whipping cream2 tablespoons confectioners’ sugar1 teaspoon vanilla extract
Preparation
Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
Place chocolate and butter in a small saucepan. Cook and stir over low heat until smooth. Remove from the heat; stir in milk. In a large bowl, combine sugar, cornstarch and salt. Add eggs, vanilla and chocolate mixture; mix well. Pour into crust. Sprinkle with coconut and pecans.
Bake until a knife inserted in the center comes out clean, 45-50 minutes. Cool completely on a wire rack.
For topping, in a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until stiff peaks form. Spread over pie; sprinkle with additional coconut and pecans. Refrigerate until serving.
