Decadent Baked German Chocolate Pie

Instructions

1. 1

   Preheat oven to 400°F. On a lightly floured surface, roll the pie dough into a 1/8-inch thick circle and transfer to a 9-inch pie plate. Trim the crust to 1/2 inch beyond the rim of the plate and flute the edge.

2. 2

   Line the unbaked pastry with a double thickness of foil. Fill with pie weights, dried beans, or uncooked rice. Bake for 25 minutes. Remove the foil and weights, and bake until the crust is golden brown, 4-6 minutes longer. Cool the crust on a wire rack.

3. 3

   For the filling, melt the chopped German chocolate and butter in the microwave, stirring until smooth. Stir in the vanilla. In a small heavy saucepan, whisk together the sugar and cornstarch. Gradually whisk in the whole milk and cook over medium heat, stirring constantly, until the mixture thickens and bubbles. Reduce the heat to low and cook, stirring, for 2 minutes longer.

4. 4

   In a small bowl, whisk a small amount of the hot milk mixture into the egg yolks, then return the egg yolk mixture to the saucepan, whisking constantly. Bring to a gentle boil and cook, stirring, for 2 minutes. Remove from the heat and stir in the melted chocolate mixture. Pour the filling into the baked pie crust.

5. 5

   For the topping, combine the evaporated milk, sugar, and cubed butter in a small saucepan. Cook and stir over medium heat until the butter is melted and the mixture just comes to a boil.

6. 6

   In a small bowl, whisk a small amount of the hot milk mixture into the beaten egg, then return the egg mixture to the saucepan, whisking constantly. Bring to a gentle boil and cook, stirring, for 2 minutes. Remove from the heat and stir in the toasted coconut and pecans. Pour the topping over the filling.

7. 7

   Cool the pie on a wire rack for 30 minutes, then refrigerate, covered, until chilled, at least 3 hours.