Mrs. Rowe’s restaurants serve this luscious dream of a pie for chocolate lovers only on special occasions—but you can make it anytime at home.

　　

Ingredients

makes one 9-inch pie

　　1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19), prebaked

　　

Filling

1/3 cup sugar

　　3 tablespoons cornstarch

　　1 1/2 cups milk

　　4 ounces German sweet cooking chocolate, chopped

　　1 tablespoon unsalted butter

　　2 egg yolks, beaten

　　1 teaspoon vanilla extract

　　

Topping

1 egg, beaten

　　1 (5-ounce) can evaporated milk

　　1/2 cup sugar

　　1/4 cup unsalted butter

　　1 1/3 cups sweetened flaked coconut

　　1/2 cup chopped pecans

　　

Step 1

To make the filling, combine the sugar and cornstarch in a saucepan, then stir in the milk, chocolate, and butter. Cook over medium-high heat, whisking constantly, until thickened and bubbly. Turn down the heat to medium and continue to cook and whisk another 2 minutes. Gradually stir about 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 the vanilla, then pour the filling into the crust.

　　

Step 2

To make the topping, combine the egg, milk, sugar, and butter in a saucepan over medium heat. Cook and stir until just thickened and bubbly. Remove from the heat and stir in the coconut and pecans, then spread the topping evenly over the chocolate filling.

　　

Step 3

Cool to room temperature on a wire rack, then chill in the refrigerator for several hours before slicing. Serve chilled.

　　Mrs. Rowe's Little Book of Southern Pies