German Chocolate Pie
1 Frozen pie crust, defrosted
1 package (4 oz) Baker's German chocolate sweet baking chocolate, chopped
1/4 cup unsalted butter
1 cup whipping cream
1/2 half and half
1 1/2 cups sugar
2 tbsp cornstarch
1/8 tSP salt
4 egg yolks
1/2 tsp vanilla
1/4 tsp almond extract
1 cup flaked coconut
1 cup chopped pecans
Heat the oven to 375 degrees. In 1-quart saucepan, heat chocolate and butter over medium-low heat until melted and mixture can be stirred smooth. Remove from heat; gradually stir in milks.
In medium bowl, mix sugar, cornstarch and salt. In small bowl, mix egg yolks, vanilla and almond extract. Gradually add chocolate mixture to egg mixture, stirring with wire whisk. Add chocolate-egg yolk mixture to cornstarch mixture, stirring with whisk. Pour filling into crust-lined plate.
In small bowl, mix coconut and pecans; sprinkle over filling. Bake 45 to 50 minutes or until puffed and almost set. Cool completely on cooling rack, about 4 hours.
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