German Chocolate Pie

Preheat oven to 375ºF. Break chocolate into pieces and place in a small mixing bowl. Add the butter and microwave at 50% power for 30 seconds. Stir to blend and repeat until chocolate is almost melted. Allow the mixture to sit for a few minutes or until chocolate is completely melted. Do not overcook. Once melted, gradually blend in evaporated milk. Set aside.

Mix sugar, cornstarch and salt in a medium mixing bowl. Whisk in eggs, add vanilla, then gradually blend in the chocolate mixture.

Pour filling into an unbaked pie shell. In a small bowl, combine the coconut and chopped pecans. Sprinkle over filling and press down slightly to set. Bake at 375ºF for 45-50 minutes or until filling is puffed and lightly browned. The filling will be soft but sets while cooling.

Cool at least 4 hours before cutting. Top with sweetened cream, chocolate curls and additional coconut if desired.

(Adapted from a recipe provided by Joy Jessee and Beth Green.)