Ingredients
Scale
For the Crust:
- 1 (9-inch) unbaked pie crust
- 4 oz German sweet chocolate, chopped
- 1/4 cup unsalted butter
- 1 (12 oz) can evaporated milk
- 1 1/2 cups granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Place pie crust in a 9-inch pie dish and set aside.
- In a medium saucepan over low heat, melt chocolate and butter with evaporated milk, stirring until smooth. Remove from heat.
- In a large bowl, whisk together sugar, cornstarch, and salt. Gradually whisk in the chocolate mixture until well combined.
- Whisk in eggs and vanilla extract until smooth. Stir in coconut and pecans.
- Pour filling into the unbaked pie crust. Bake for 45-50 minutes, or until set and crust is golden. Cool completely before serving.
Notes
You can customize the seasonings to taste.