Ingredients:

  • 4 oz German’s Sweet Chocolate, chopped
  • 12 fl oz evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks
  • 0.5 cup unsalted butter, cubed
  • 1 tsp vanilla extract
  • 1.5 cups shredded sweetened coconut, toasted
  • 1 cup chopped pecans, toasted
  • 1 9-inch deep-dish unbaked pie shell

Instructions:

  1. Preheat your oven to 375°F (190°C) to ensure a hot environment for the crust to start browning immediately.
  2. Combine the 4 oz chopped German’s chocolate and 0.5 cup cubed butter in a medium saucepan over low heat. Note: Low heat prevents the chocolate from seizing.
  3. Stir constantly until the mixture is completely melted and looks like a glossy ribbons.
  4. Whisk in the 1 cup sugar and 12 fl oz evaporated milk until the sugar granules are no longer visible.
  5. Tempering is next: slowly pour a half cup of the warm chocolate mixture into the 3 beaten egg yolks while whisking vigorously.
  6. Return the yolk mixture to the main saucepan and cook over medium heat for 2 minutes until slightly thickened.
  7. Stir in the 1 tsp vanilla extract, 1 cup toasted pecans, and 1.5 cups toasted coconut until well distributed.
  8. Pour the mixture into the 9 inch unbaked pie shell until it reaches just below the rim.
  9. Bake for 45 minutes until the edges are puffed and the center has a gentle jiggle.
  10. Cool the pie on a wire rack for at least 4 hours until the center is fully set and firm to the touch.