1/3 c sugar
3 T cornstarch
1-1/2 c milk
4 ounces German sweet cooking chocolate, chopped
1 T butter
2 egg yolks, beaten
1 t vanilla extract
In a pan, combine the sugar and cornstarch, stir in milk, chocolate and butter. Cook over medium-high heat, whisking constantly, until thickened and bubbly. Turn heat to medium, continue cooking and whisk another 2 minutes. Gradually stir 1 cup of the hot mixture into the egg yolks, then pour the yolk mixture into the saucepan. Return to a boil over medium heat and cook and whisk another 2 minutes. Remove from heat and stir in vanilla, pour filling into 9 inch pre baked pie crust.
Topping-
1 egg, beaten
5-ounce can evaporated milk
1/2 c sugar
1/4 c butter
1 1/3 c flaked coconut
1/2 c chopped pecans
In a pan over medium heat combine the egg, milk, sugar and butter. Cook and stir until just thickened and bubbly. Remove from heat stir in coconut and pecans, spread topping evenly over the chocolate filling.
