Tasty German Chocolate Pie - cooking recipe

Ingredients

FOR THE PIE
1 (4 ounce) package German sweet chocolate
1 tablespoon butter
1 teaspoon vanilla extract
1/3 cup sugar
3 tablespoons cornstarch
1 1/2 cups milk
2 egg yolks, lightly beaten
1 (9 inch) pastry shells, baked
FOR THE TOPPING
1 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 pecans, chopped

Preparation

****FOR THE PIE****.
In a microwave-safe bowl, melt chocolate and butter together, stirring until smooth. Stir in vanilla and set aside.
In a small saucepan, combine sugar, cornstarch, and milk until smooth.
Cook and stir over medium-high heat until thickened and bubbly.
Reduce heat; cook and stir for 2 minutes longer; then remove from heat.
In a small bowl, stir a small amount of the hot filling into the egg yolks; return all to the pan, stirring constantly.
Bring to a gentle boil; cook and stir 2 minutes longer; then remove from heat.
Gently stir in chocolate mixture into the hot filling mixture.
Spoon all into the pre-baked pastry shell.
****FOR THE 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; then remove from heat.
In a small bowl, stir a small amount of the hot liquid into the lightly beaten egg; return all to the pan; stirring constantly.
Bring up to a gentle boil; cook and stir 2 minutes longer.
Remove topping from heat and stir in coconut and pecans.
Pour over the pie filling.
Cool on a wire rack then cover and chill for at least 3 hours.
Leftovers have to be refrigerated.