Decadent Silky German Chocolate Pie

How about a German Chocolate Pie The best of a German Chocolate Cake on a Chocolate Pie Printable Recipe Here: https://darlenestable.com/?p=1187 ​ @DarlenesTable The Recipe Here are the Ingredients For 9 Inch Pie crust Chocolate Filling: 4 ounces German’s Sweet chocolate, chopped 1 tablespoon butter 1 teaspoon vanilla extract 1/3 cup sugar 3 tablespoons cornstarch 1 1/2 cups of half and half 2 large egg yolks Topping: 2/3 cup evaporated milk 1/2 cup sugar 1/4 cup butter, cubed 1 egg, lightly beaten plus 1 egg yolk 1 1/3 cups flaked coconut, toasted 1/2 cup chopped pecans, toasted For 11 Inch Pie crust Chocolate Filling: 8 ounces German’s Sweet chocolate, chopped 3 tablespoon butter 2 teaspoon vanilla extract 2/3 cup sugar 6 tablespoons cornstarch 3 cups of half and half 4 large egg yolks Topping: 2/3 cup evaporated milk 1/2 cup sugar 1/4 cup butter, cubed 1 egg, lightly beaten plus 1 egg yolk 1 1/3 cups flaked coconut, toasted 1/2 cup chopped pecans, toasted Directions: Preheat oven to 400 degrees. On a lightly floured surface, roll pastry dough to a 1/8 inch thick circle; Transfer to to your 9 inch or 11 inch pie plate. Trim pastry to 1/2 in beyond rim of plate: Flute the edge. Line unpicked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 25 minutes. Remove foil and weights: bake 4-6 minutes longer or until golden brown. Cool on a wire rack. For filling, in a microwave, melt chocolate and butter; stir until smooth. Stir in vanilla. Ina small heavy saucepan, mix sugar and cornstarch. Whisk in whole mile. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in chocolate mixture. Pour into crust. Chill for 4 hours. Cool pie 30 minutes on a wire rack. Refrigerate, covered until cold, at least 3 hours. Yield: 8 servings. Toasted Coconut Instructions: Pre-Heat oven to 300 degrees F. Lay parchment paper on a cookie sheet, Spread coconut over sheet, Cook for 13 minutes. Take out of oven and stir continue cooking and stirring for 4-5 minutes or until the color is a golden brown.