1(9 inch)deep dish pie shellfrozen, refrigerated or homemade
1/4cupsalted butter
1[4] ozpackage German chocolatechopped
1[12] ozcan evaporated milk [not condensed]
1cupgranulated sugar
1/2cuppacked light brown sugar
3largeeggs
1/4cupcornstarch
1tsppure vanilla
1/4tspsalt
1cuppecansroughly chopped and divided
1 1/2cupsweetened flaked coconutdivided
Instructions
Preheat the oven to 350°F. Fit the pie crust into a 9-inch deep dish pie plate.
In a small saucepan over low heat melt together the butter and German chocolate. Stir until smooth. Remove from the heat and add the milk.
In a separate medium bowl whisk together the granulated sugar, brown sugar, eggs, cornstarch, vanilla and salt. Whisk until fully combined then gradually whisk in the chocolate mixture.
Sprinkle 1/2 cup of pecans and 1/2 of the sweetened flaked coconut on the bottom of the pie shell. Pour the melted chocolate mixture evenly on top. Sprinkle the remaining pecans and coconut over the chocolate.
Bake for 50-60 minutes or until the center is set when gently shaken. Check the top at 35 minutes and place a piece of aluminum foil on top to prevent the crust from over browning, if needed.
Cool completely to room temperature before cutting.
Serve with fresh whipped cream or vanilla ice cream and garnish with chocolate curls, if desired.