German Chocolate Pie

 

1

Pillsbury® refrigerated pie crust, softened as directed on box

1

package (4 oz) sweet baking chocolate, chopped

1/4

cup butter or margarine

1

can (12 oz) evaporated milk

1 1/2

cups sugar

2

tablespoons cornstarch

1/8

teaspoon salt

4

egg yolks

1/2

teaspoon vanilla

1/4

teaspoon almond extract

1

cup flaked coconut

1

cup chopped pecans

• 1 Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. 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 milk.
• 2 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.
• 3 In small bowl, mix coconut and pecans; sprinkle over filling.
• 4 Bake 45 to 50 minutes or until puffed and almost set. Cool completely on cooling rack, about 4 hours.