German Chocolate Pie
Source: Mountain Measures -- Junior League of Charleston, 1974
Servings: 12

This a very rich pie and especially good topped with whipping cream.

4 oz German Sweet Chocolate
1/4 cup Butter
14 oz Evaporated Milk
1 1/2 cups Sugar
3 tbsp Cornstarch
1/8 tbsp Salt
2 Eggs
1 tsp Vanilla
1 1/3 cups Coconut Flakes
1/2 cup Chopped Pecans
2 (8 Inch) Pie Crusts, unbaked
Whipped Cream -- optional

Melt butter with chocolate in a double boiler, stirring often. Remove from heat and gradually stir in milk. Mix sugar, cornstarch, and salt; beat these with eggs and vanilla. Gradually blend in the chocolate mixture. Pour into pie shells. Mix coconut and pecans and sprinkle over filling. Bake at 375F for 45 minutes. Filling will be soft, but it sets while cooling. Cool at least 4 hours before cutting.