Ingredients
80g white sugar
3 tbsp cornstarch
360ml milk
115g German sweet chocolate, chopped
15g butter
2 egg yolks, beaten
5ml vanilla extract
1 (9 inch) pie crust, baked
1 egg, beaten
150ml evaporated milk
100g white sugar
60g butter
200g flaked coconut
60g chopped pecans
Directions
Step 1
In a medium saucepan over medium-high heat, combine 80g sugar and cornstarch. Stir in milk, chocolate, and 15g butter. Cook and stir until thickened and bubbly. Reduce heat and cook for about 2 minutes, stirring continuously.
Step 2
In a medium bowl, beat 2 egg yolks. Gradually stir in about 240ml of the warm chocolate mixture until smooth. Pour this mixture back into the saucepan and bring to a boil. Cook and stir for 2 minutes more. Stir in the vanilla extract.
Step 3
Pour the hot chocolate filling into the baked pie shell.
Step 4
In another saucepan, combine 1 beaten egg, evaporated milk, 100g sugar, and 60g butter. Cook and stir over medium heat until the mixture is thickened and bubbly. Stir in coconut and pecans.
Step 5
Spread the pecan mixture evenly over the chocolate filling. Cool the pie on a wire rack and then chill thoroughly before serving.