You’ll need: German Chocolate, Butter, evaporated milk, sugar, cornstarch, salt, eggs, vanilla, chopped pecans, sweetened flaked coconut*, and an unbaked deep dish pie shell.
*I buy the biggest bag of coconut they have because I have to munch on some while I’m cooking with it 🙂
In a small saucepan (or whichever pot jumps out of the cabinet first), melt chocolate and butter over low heat, stirring constantly.
Once they are melted and well blended, remove from heat and stir in the evaporated milk. Set aside.
*I forgot to stir in my evaporated milk so had to do it in a later step, the actual recipe is at the bottom though!
In large bowl, combine the sugar, cornstarch, and salt.
I just used a whisk because I have fifty million whisks in my kitchen. I love those things, almost as much as I love tongs. I probably have sixty million pairs of tongs – but anytime I see a good whisk or set of tongs I still buy them! Because I am quite sure I always need just one more.
Stir in eggs, vanilla, and evaporated milk.
Gradually stir the chocolate mixture into this.
It’ll look like this 🙂 and smell like a little chocolate heaven.
Pour this into your pie crust.
Mix your coconut and pecans together a little bit. You can just use a spoon or toss it with your fingers.
Sprinkle on top of the pie.
Bake at 375 for 45-50 minutes until puffed and brown, but check it after thirty and if the coconut looks like it might burn cover it with foil for the remainder of the cooking time.
Allow to cool for at least 30 minutes before serving. Note that some have reported mandatory cooling times of over an hour so see what works best for you, I’m digging in after 30. Refrigerate any leftovers and serve reheated or cold.
- 4 ounce package German Chocolate on baking aisle
- 4 tablespoons butter
- 12 ounce can evaporated milk
- 1 +1/2 cups sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla
- 1 unbaked deep dish pie shell
- 1/2 cup chopped pecans
- 1 +1/3 cup sweetened flaked coconut
- In a small saucepan, melt the chocolate and butter over low heat, stirring to mix well. Remove from heat and blend in evaporated milk. Set aside.
- In large bowl, combine the sugar, cornstarch, and salt. Stir in eggs and vanilla until well blended. Gradually stir in chocolate mixture. Pour into pie crust.
- Combine the pecans and coconut and sprinkle over the top. Bake at 375 for 45-50 minutes, until puffed and browned*. Cool for at least thirty minutes (or longer) before serving. Refrigerate any leftovers and serve reheated or cold.
*Check pie after 30 minutes of baking and if coconut is very brown, cover with foil for remaining cook time to prevent burning.
This recipe was originally published in 2013. I updated the post and photos in 2020.
“Most folks are about as happy as they make up their minds to be.”