4ouncesGerman sweet chocolatethis is sold in the baking aisle of your grocery store in bars-check the measurement to make sure you’re getting the right stuff!
1 ⅓cupshredded coconutI like to buy unsweetened coconut
½cuppecanschopped
Whipped cream or vanilla ice creamoptional
Instructions
In medium saucepan, melt chocolate with butter until smooth over medium heat.
Gradually add milk and blend with whisk. Add sugar, cornstarch, salt and stir until smooth.
Remove from heat and add vanilla and beaten eggs stirring constantly so eggs do not scramble.
Pour chocolate mixture into pie shell.
In small bowl, combine chopped pecans and coconut. Sprinkle over chocolate filling.
Bake at 375° for 45 to 50 minutes, watching to make sure coconut does not burn. Filling will be soft but will set while cooling.
Cool to room temperature, at least 4 hours. Serve plain or with whipped cream or vanilla ice cream. Store any leftovers in refrigerator up to three days.
Notes
MAKE AHEAD TIP:This pie is naturally make ahead since you need to chill it at least 4 hours. You can store it up to three days in the refrigerator but you may want to reserve some of the coconut topping to toast and add to the pie on the day of serving. Leftovers are delicious--I promise!