wicks german chocolate pie

Ingredients:

1Pillsbury™ refrigerated pie crust, softened as directed on box 

1package (4 oz) sweet baking chocolate, chopped

1/4cup butter or margarine

1can (12 oz) evaporated milk

1 1/2cups sugar

2tablespoons cornstarch

1/8teaspoon salt

4egg yolks

1/2teaspoon vanilla

1/4teaspoon almond extract

1cup flaked coconut

1cup chopped pecans

Directions:

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.