1-9 inch pre baked pie crust
Filling:
2/3 cup sugar
6 tablespoons cornstarch
3 cups whole milk
8 oz. German sweet chocolate, chopped
2 tablespoons butter
4 egg yolks
2 tsp. vanilla
Topping:
1 egg , beaten
5 oz. evaporated milk
1/2 cup sugar
1/4 cup butter
1 1/3 cup sweetened coconut, toasted
1/2 cup chopped toasted pecans
1/2 tsp vanilla
To making the filling , add to a saucepan the milk, sugar, cornstarch, butter and chopped chocolate. Over medium high heat whisk constantly until chocolate is melted and the mixture is thickened and bubbly. Turn down heat and continue to cook and whisk for 2 minutes. Temper the beaten egg yolks with 1 cup hot chocolate mixture and whisk into the chocolate mixture in saucepan. Cook an additional 2 minutes. Remove from heat and stir in vanilla. Pour into pre baked crust, set aside. Meanwhile make the filling. Combine the egg, evaporated milk, sugar and butter in a saucepan and whisk over medium heat until thick and bubbly. Remove from heat and stir in nuts and coconut. Spread over the top of the filled pie shell and allow to cool. Place on refrigerator for several hours to firm before serving.
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