Mary Hahn German Chocolate Cream Pie

Ingredients:

Pastry for single-crust pie (9 inches)
4 oz. German sweet chocolate, broken into pieces
1/4 cup butter, cubed
1 can (12 oz) evaporated milk
1 1/2 cups sugar
3 T. cornstarch
Dash salt
2 eggs
1 tsp vanilla extract
1 1/3 cups flaked coconut
1/2 cup chopped pecans

TOPPING:
2 cups heavy whipping cream
4 T. powdered sugar
1 tsp. vanilla extract
Additional flaked coconut and chopped pecans

Line a 9-inch pie plate with pastry, trim and flute edges

Place the chocolate and butter in a small saucepan. Cook and stir over low heat until smooth. Remove from heat and stir in milk. 

In a large bowl combine sugar, cornstarch and salt. Add eggs, vanilla and chocolate mixture. Mix well. Pour into pie crust. Sprinkle with coconut and pecans.

Bake at 375 degrees for 45 minutes or until knife inserted in the center comes out clean. Cool completely on a wire rack.

TOPPING:

In a large bowl beat crean until in begins to thiken. Add powdered sugar and vanilla. Beat until stiff peaks form.

Spread over pie, sprinkle with toasted coconut.

​Refrigerate until serving.