German Chocolate Pie
Source: Southern Living

Basic Pastry for a 10-inch Pie
1 (4-ounce) package sweet baking chocolate
1/4 cup butter or margarine
1 (12-ounce) can evaporated milk
1 1/2 cups sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
2/3 cup flaked coconut
1/3 cup chopped pecans
1 cup sweetened whipped cream
3 tablespoons chocolate shavings

Prepare Pastry; place in a 9 1/2-inch deep-dish pieplate. Set aside.

Combine baking chocolate and butter in a medium saucepan; cook over low heat, stirring until chocolate melts. Remove from heat, and gradually stir in evaporated milk; set aside.

Combine sugar, cornstarch, and salt in a large bowl; add eggs and vanilla, mixing well. Gradually stir in chocolate mixture, using a wire whisk. Pour mixture into unbaked pastry shell, and sprinkle with coconut and chopped pecans.

Bake at 375F for 45 minutes. (Pie may appear soft, but will become firm after cooling.) Cool at least 4 hours. Top pie with whipped cream and chocolate shavings.

Yield: 8 servings