 |
Prep Time: 55 Minutes Cook Time: 0 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
Thanksgiving dinner at our house includes an average of 25 guests and a dozen different pies. This one has all the luscious flavor of German chocolate cake. A friend who tried it told me he wanted it to be his birthday pie from now on. Ingredients:
pastry for single-crust pie (9 inches) |
filling: |
4 ounces german sweet chocolate, chopped |
1 tablespoon butter |
1 teaspoon vanilla extract |
1/3 cup sugar |
3 tablespoons cornstarch |
1-1/2 cups whole milk |
2 egg yolks |
topping: |
2/3 cup evaporated milk |
1/2 cup sugar |
1/4 cup butter, cubed |
1 egg, lightly beaten |
1-1/3 cups flaked coconut, toasted |
1/2 cup chopped pecans, toasted |
Directions:
1. Preheat oven to 400°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge.
2. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 25 minutes. Remove foil and weights; bake 4-6 minutes longer or until golden brown. Cool on a wire rack.
3. For filling, in a microwave, melt chocolate and butter; stir until smooth. Stir in vanilla. In a small heavy saucepan, mix sugar and cornstarch. Whisk in whole milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
4. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in chocolate mixture. Pour into crust.
5. For topping, in a small saucepan, combine evaporated milk, sugar and butter. Cook and stir until butter is melted and mixture just comes to a boil. Remove from heat.
6. In a small bowl, whisk a small amount of hot mixture into egg; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in coconut and pecans. Pour over filling.
7. Cool pie 30 minutes on a wire rack. Refrigerate, covered, until cold, at least 3 hours. Yield: 8 servings.
|
|