A luscious and rich dessert inspired by German Chocolate Cake, featuring a creamy coconut-pecan filling topped with decadent chocolate ganache.

1 prepared 9-inch pie crust (store-bought or homemade)

1 cup evaporated milk

3/4 cup granulated sugar

3 tablespoons cornstarch

3 large egg yolks, lightly beaten

1/4 teaspoon salt

1 cup shredded sweetened coconut

1 cup chopped pecans

1/2 cup butter, cut into pieces

1 teaspoon vanilla extract

4 ounces semi-sweet chocolate, chopped

1/2 cup heavy cream

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Preheat the oven to 350°F (175°C).
Bake the pie crust according to package or recipe instructions until golden. Let it cool completely.
In a medium saucepan, whisk together evaporated milk, sugar, cornstarch, egg yolks, and salt until smooth.
Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil, about 5-7 minutes. Boil for 1 minute, then remove from heat.
Stir in the coconut, pecans, butter, and vanilla extract until the butter is melted and well combined.
Pour the coconut-pecan filling into the cooled pie crust.
In a small saucepan or microwave-safe bowl, heat the heavy cream until just simmering. Pour it over the chopped chocolate and let sit for 1-2 minutes, then stir until smooth and glossy.
Pour the chocolate ganache over the filling and spread evenly.
Refrigerate the pie for at least 4 hours or until set before serving.

Variations: Swap pecans for walnuts or add a pinch of cinnamon for warmth.

Use reduced-fat evaporated milk and less butter for a lighter version.

Top with toasted coconut flakes or a sprinkle of sea salt over the ganache for extra flavor.

Store leftovers covered in the refrigerator up to 3 days; best served chilled, not reheated.

Pie can be made ahead and tastes better after chilling overnight.

Gluten-free if using a gluten-free pie crust.