PATSY CALDWELL / COOKBOOK AUTHOR, "BLESS YOUR HEART"
1/3 cup sugar
3 tablespoons cornstarch
1 1/2 cups milk
1 (4-ounce) German chocolate bar
2 large eggs, slightly beaten
1 tablespoon butter
1 teaspoon vanilla extract
1 (9-inch) piecrust, baked
1/2 cup sugar
1 egg, beaten
2/3 cup evaporated milk
1/4 cup butter
1 1/3 cups sweetened canned coconut
1/2 cup chopped pecans
To make the filling: In a medium saucepan combine the sugar, cornstarch, and milk. Add the chocolate bar. Cook over medium heat, stirring until the chocolate bar melts and bubbles form around the edge of the pan. Remove from the heat. In a small bowl beat the eggs. Add 1 cup of the chocolate mixture to the eggs to temper, and then add back to the chocolate mixture in the saucepan. Continue to cook until the mixture thickens, stirring constantly. Remove from the heat and add the butter and vanilla. Pour into the baked piecrust.
To make the topping: In a medium saucepan combine the sugar, egg, evaporated milk, and butter. Cook over medium heat, stirring constantly until thick. This should take about 6 minutes. Remove from the heat and add the coconut and pecans. Spread over the chocolate pie.
Makes 1 pie or 6 to 8 servings.
Note: This pie can be eaten warm or covered and placed in the refrigerator and served chilled.