Tasty Tuesday: German Chocolate-Coconut Pie

1 9 inch unbaked piecrust

1 (4 ounce) bar sweet baking chocolate

2 TBSP butter or margarine

1 (14 ounce) can sweetened condensed milk

2 eggs

½ cup hot water

½ tsp vanilla extract

¼ tsp salt

½ cup pecans

½ cup shredded coconut

Preheat oven to 350 degrees Fahrenheit. Prick piecrust in several places with a fork. Bake until crust is firm and lightly browned, about 10 minutes.

Let cool.

Combine chocolate and butter in a small saucepan. Cook over low heat, stirring frequently, until melted (about 3 minutes.)

Combine chocolate mixture and condensed mile in a large bowl. Add eggs, water, vanilla, and salt.

Pour mixture into piecrust. Sprinkle with pecans and coconut. Bake until slightly set, about 45 minutes. Cover loosely with plastic wrap and refrigerate for 3-4 hours before slicing for best results. Bon Appetit’!