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German Chocolate Pie

Blue Owl Restaurant and Bakery

Yield: 6 to 10 servings (see note)

For pie:

Pastry for 10-inch deep-dish single-crust pie

1/4 cup (1/2 stick) butter

4 ounces sweet chocolate, broken into pieces (see note)

1 1/2 cups granulated sugar

3 tablespoons cornstarch

1/4 teaspoon salt

2 eggs

1 teaspoon vanilla

1 (12-ounce) can evaporated milk

1/4 cup sweetened flaked coconut

1/4 cup coarsely chopped pecans

3 ounces bittersweet chocolate

For frosting:

1/2 cup (1 stick) butter

1/2 cup granulated sugar

1/2 cup packed brown sugar

3/4 cup evaporated milk

3 egg yolks, lightly beaten

1 teaspoon vanilla

2 cups sweetened flaked coconut

1 1/2 cups coarsely chopped pecans

2 ounces bittersweet chocolate

To prepare pie: Place pastry in pie plate and flute edge. Arrange a rack in the lower third of the oven. Preheat oven to 330 degrees (if your oven does not allow that setting, preheat to 325 degrees).

Melt butter and sweet chocolate together; stir to combine.

In a large bowl, combine sugar, cornstarch and salt; stir to break up any lumps. Stir in eggs and vanilla, then stir in chocolate mixture. Add evaporated milk and mix well. Pour into prepared crust.

Mix together coconut and pecans. Sprinkle over filling. Bake 1 hour or until the center is just set. Let cool. Melt bittersweet chocolate in microwave on medium power; spread over cooled pie. Let set.

To prepare frosting: In a heavy saucepan, combine butter, sugars and evaporated milk. Bring to a boil over medium heat, stirring constantly. Remove from heat. Stir a little of the hot liquid into egg yolks; continue adding until yolks are warm. Gradually stir yolk mixture into the pot. Stir in vanilla, then coconut and pecans.

Gently spoon frosting onto pie. Melt chocolate and drizzle over frosting.

Per serving (based on 10): 893 calories; 53g fat (53 percent calories from fat); 24g saturated fat; 160mg cholesterol; 11g protein; 93g carbohydrate; 75g sugar; 6g fiber; 251mg sodium; 180mg calcium; 346mg potassium.

Notes: The Blue Owl cuts this pie into six portions.

For the sweet chocolate, Mary Hostetter recommends using German's Sweet chocolate or Ghirardelli's Sweet Dark chocolate.