I used to work at a popular restaurant in Holmes County, Ohio and this was one of my favorite pies they served there. Creamy, Smooth, and a perfect fit with soft ice cream and coffee. I have been trying to perfect this recipe for a while and while it's still not quite the way I want it, maybe I'm too picky, it is still worth making and sharing. I think my problem is that I'm too impatient and get it out of the oven too soon. So... moral of the story -leave it in there till it's done and tent the top with foil to protect it if it looks too dark.
4 ounces german chocolate squares
1/3 cup butter
2¾ cups milk, 1 can evaporated and the rest 2%
2¼ cups sugar
6 Tablespoons (serving spoon size) cornstarch
¼ teaspoon salt
1½ teaspoons vanilla
1 10 inch unbaked pie shell
coconut flakes and chopped pecans, enough for a generous sprinkle over the top
Melt chocolate with butter over low heat, stirring until blended. Remove from heat, gradually blend in milk. Mix sugar, cornstarch, and salt with a wire whisk in a seperate bowl. Add eggs and vanilla and beat thoroughly. Gradually blend in chocolate mixture. Pour into pie shell. Sprinkle with coconut and pecans. Bake at 375 degrees for 45 minutes. Filling should be soft but will set while cooling. Cool at least 4 hours before cutting.
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