I love just about any cream pie, and this one is no exception. While creamy, with a mild, bitter-sweet chocolate flavor, it's the toasted coconut and pecans throughout bring it over the top.
Here's my Vanilla Pudding post if you want to use it make a banana cream pie.
It is easy. Add cornstarch with sugar... add milk, stir.
In my case, it's Ghiradelli's Double Chocolate bittersweet chips...
Bring to a boil over medium high heat while stirring.
Which was a good thing, because there were a few eggy bits left behind...
This looks sooooo good and so creamy!
How can it possibly be better?
Put sweetened shredded coconut in a single layer and put into a 350°F oven. Bake for 3-5 minutes, watching it very carefully ~ it can burn quickly!
Just toast 'em in another pan with the coconut...
Toasting just brings 'em to a whole 'nother flavor dimension...
No more pudding skin!
I remember pulling the skin off the puddings my mom made and tossing it aside.... just couldn't bring myself to eat it!
German Chocolate Cream Pie
(4x6 recipe download) (full page printable recipe)