German Chocolate Pie
For the Crust
1/2 cup butter flavored Crisco shortening
1 1/4 cups all-purpose flour
1 Tablespoon sugar
1/4 teaspoon salt
1 egg yolk
2-4 Tablespoons ice water
1/2 teaspoon vinegar
• 4 ounces German sweet chocolate, chopped
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 1/3 cup sugar
• 3 tablespoons cornstarch
• 1-1/2 cups milk
• 2 egg yolks, lightly beaten
• 2/3 cup evaporated milk
• 1/2 cup sugar
• 1/4 cup butter, cubed
• 1 egg, lightly beaten
• 1-1/4 cups flaked coconut, toasted
• 1/2 cup chopped pecans, toasted
For the crust, Beat shortening until smooth; chill for at least 1 hour. Sift together flour, sugar and salt in medium bowl. Using two knifes, cut shortening into dry ingredients until mixture has a course crumb texture. Mix egg yolk, ice water and vinegar into dough, then form into disk and refrigerate at least 1 hour. Roll out on floured surface, approx. 1” larger than pie plate, place in pie plate and dress the edges.
Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack. In a microwave, melt chocolate and butter for 1 min at a time; stir until smooth. Stir in vanilla; set aside.
In a small saucepan, combine the sugar, cornstarch and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in chocolate mixture. Pour filling into baked pie crust.
In a small saucepan, combine the evaporated milk, sugar and butter.
Cook and stir until butter is melted and mixture just comes to a boil. Remove from the heat. Stir a small amount of hot liquid into egg; return all to the pan, stirring constantly. Bring to a gentle
boil; cook and stir 2 minutes longer. Remove from the heat. Stir in coconut and pecans. Pour over filling.
Cool on a wire rack. Cover and chill for at least 3 hours.