German Chocolate Pie

pie crust dough
8 oz German sweet chocolate
2 T butter
2 t vanilla
133 g sugar
48 g cornstarch
3 C whole milk
4 egg yolks, room temp
12 oz can evaporated milk
200 g sugar
1/2 C butter
2 eggs
2 2/3 C sweetened shredded coconut
1 C pecans, chopped

Blind bake single crust as directed.

Remove foil and preheat oven to 425.

Bake crust 5 mins or until golden and set aside.
Melt chocolate and butter together and add vanilla.
Separately, in a small saucepan, combine sugar and cornstarch.
Over medium heat, whisk in whole milk.
Cook until thickened and bubbly.
Reduce heat to low and cook 2-5 full mins.

Mixture should be very thick (gloopy) and uniform.

In a small bowl, whisk yolks and very gradually add half hot milk.
Return mixture to pan and bring to a gentle boil, whisking constantly.
Cook 2-5 full mins, remove from heat, and strain.

Combine with chocolate and and pour into crust.

Place a clean, dry skillet over medium low heat.
Toast coconut until golden brown, stirring frequently.

Set aside and toast pecans until fragrant, stirring frequently.
Combine toasted pecans and coconut and set aside.

Bring evaporated milk, sugar, and butter to a boil.

Cook 10 mins at a medium boil, whisking constantly.

In a small bowl, whisk 2 eggs and gradually add hot milk.
Return mixture to pan and bring to a gentle boil, whisking constantly.
Cook 2-5 full mins, remove from heat, and strain.

Combine with coconut and pecans.
Pour over filling and let cool 30 mins on a wire rack.
Refrigerate at least 4 hours.

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