Pie to-go, German Chocolate Pie

I needed a quick and easy 'easy-as-pie' recipe! I like to make pumpkin pies when I need a fool-proof and quick pie to take to a church dinner, but April didn't feel like pumpkin season. So as I searched, I found this German Chocolate Pie recipe, and it truly is as easy as a pumpkin pie. I used a ready-made crust in a foil pan, and there was a bit of filling left for custard cups we enjoyed at home. This will also be a stay-at-home pie recipe. 

GERMAN CHOCOLATE PIE

1 pkg (4 oz) German sweet chocolate

¼ cup butter

1 can (12 oz) evaporated milk

1 ½ cups sugar

3 tablespoons cornstarch

⅛ teaspoon salt

2 eggs, lightly beaten

1 teaspoon vanilla extract

1 unbaked deep-dish pastry shell (9 inch)

½ cup chopped pecans

1 ⅓ cups flaked coconut

In saucepan, melt chocolate and butter over low heat, stirring to mix well. Remove from the heat and gradually blend in milk, set aside.

In a bowl, combine the sugar, cornstarch, and salt. Stir in eggs and vanilla. Gradually stir in the chocolate mixture. Pour into pastry shell. Combine pecans and coconut; sprinkle over filling.

Bake at 375 degrees for 45-50 minutes or until puffed and browned. Cool 4 hours. Chill (filling will become firm as it cools).