German Chocolate Cream Pie

My husband loves German chocolate cake, but I didn't like the idea of cake sitting around for a couple of days after his birthday.  We just don't need the temptation.  A pie would serve everyone at the birthday dinner, yet not have leftovers.  So, I went on a search....

....and found this lovely recipe at tasteofhome.com!  I had to bake it about 15 minutes longer than the recipe recommended, but I'm not sure that the problem might not be my oven...

German Chocolate Cream Pie

I've won quite a few awards in recipe contests over the past 10 years and am delighted that this luscious pie sent me to the Great American Pie Show finals. —Marie Rizzio, Interlochen, Michigan

8 ServingsPrep: 20 min. Bake: 45 min. + cooling

Ingredients

• Pastry for single-crust pie (9 inches)
• 4 ounces German sweet chocolate, chopped
• 1/4 cup butter, cubed
• 1 can (12 ounces) evaporated milk
• 1-1/2 cups sugar
• 3 tablespoons cornstarch
• Dash salt
• 2 eggs
• 1 teaspoon vanilla extract
• 1-1/3 cups flaked coconut
• 1/2 cup chopped pecans
• TOPPING:
• 2 cups heavy whipping cream
• 2 tablespoons confectioners' sugar
• 1 teaspoon vanilla extract
• Additional flaked coconut and chopped pecans

Directions

• Line a 9-in. pie plate with pastry; trim and flute edges.
• 
  
• Place the chocolate and butter in a small saucepan. Cook and stir
• over low heat until smooth. Remove from the heat; stir in milk. In a
• large bowl, combine the sugar, cornstarch and salt. Add the eggs,
• vanilla and chocolate mixture; mix well. Pour into crust. Sprinkle
• with coconut and pecans.
•