German Sweet Chocolate Cream Pie

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 1 12-oz can Evaporated milk

• Pasta & Grains

  • 1 Unbaked deep dish pie shell

• Baking & Spices

  • 1 4-oz package Chocolate, sweet
  • 3 tbsp Cornstarch
  • 1/2 tsp Salt
  • 1 1/2 cup Sugar
  • 1 tsp Vanilla

• Nuts & Seeds

  • 1 1/3 cup Coconut
  • 1/2 cup Pecans

• Bread & Baked Goods

  • 1 German sweet chocolate cream pie

• Dairy

  • 1/4 cup Butter

• Frozen

  • 1 Whipped cream or vanilla ice cream

Found on mealplanningmagic.com

Description

Ingredients

• German Sweet Chocolate Cream Pie
• 1 unbaked deep-dish pie shell
• 1 4-oz package sweet chocolate (this is sold in the baking aisle of your grocery store in bars-check the measurement to make sure you’re getting the right stuff!)
• ¼ cup butter
• 1 12-oz can evaporated milk
• 1 ½ cup sugar
• 3 tablespoons cornstarch
• ½ teaspoon salt
• 2 eggs, beaten
• 1 teaspoon vanilla
• 1⅓ cup shredded coconut (I like to buy unsweetened coconut)
• ½ cup pecans, chopped
• Whipped cream or vanilla ice cream, optional

Directions

• In medium saucepan, melt chocolate with butter until smooth over medium heat. Gradually add milk and blend with whisk. Add sugar, cornstarch, salt and stir until smooth. Remove from heat and add vanilla and beaten eggs stirring constantly so eggs do not scramble. Gradually blend in chocolate. Pour chocolate mixture into pie shell.
• Combine nuts and coconut. Sprinkle over chocolate filling.
• Bake at 375° for 45 to 50 minutes, watching to make sure coconut does not burn. Filling will be soft but will set while cooking.
• Cool at least 4 hours. Serve plain or with whipped cream or vanilla ice cream. Store any leftovers in refrigerator up to three days.