*Ingredients:
° ⅓ cup white sugar
° 3 tablespoons cornstarch
° 1 ½ cup of milk
° 1 bar (4 ounces) German sweet chocolate, chopped
° 1 tablespoon of butter
° 2 beaten egg yolks
° 1 teaspoon of vanilla extract
° 1 pie crust (9 inches), baked
° 1 egg
° 1 (5 ounces) evaporated milk
° ½ cup white sugar
° ¼ cup of butter
° 1 ⅓ cup crumbled coconut
° ½ cup chopped pecans
*Step by step
In a medium saucepan, combine the 1/3 cup sugar and cornstarch. Stir in milk, chocolate and 1 tablespoon butter or margarine. Lower the temperature; cook and stir 2 minutes more.
Gradually stir in about 1 cup of egg yolk mixture. Return mixture to saucepan; bring to a boil. Cook and stir 2 more minutes. Stir in vanilla.
Turn the hot pie filling into the cooked pie shell.
In another saucepan, combine the beaten egg, evaporated milk, 1/2 cup sugar and 1/4 cup butter or margarine. Cook and stir over medium heat until the mixture thickens and bubbles. Stir in coconut and pecans.
Spread pecan mixture evenly over chocolate filling. Cool pie on wire rack; cool well.
Enjoy !
