German Chocolate Meringue Pie

If you're anything like me, you love to try a new recipe!!  I love to take it even one step further than that...I read a bunch of recipes that are similar and then, I decide what I think would be even better than all of them, and I just let my imagination run wild and go crazy "inventing!"  This recipe was one such.  I was hosting an early Thanksgiving meal for our local church missionaries and I wanted a special, ooey-gooey dessert.  After reading tons of recipes, and consulting old ones of mine, and thinking and stewing and thinking some more, I decided to go in a totally new direction and this was the result!!

 Behold...German Chocolate Meringue Pie!!
It was actually quite easy and turned out even better than I imagined!  There was not even a tiny speck left over, although 1 person did have to take the rest of her piece home because it was too rich for her to finish in 1 sitting....but, there was no chance that she was leaving it behind!!

 Here's the recipe:

 German Chocolate Meringue Pie 

 For the crust:
1 1/2 cups crushed GF "graham" crackers or other GF hard cookies
1/2 cup shredded coconut
1/3 cup sugar
6 T. melted butter

 Combine in a small bowl.  Press into a 9" pie pan and bake at 400 degrees for 10-12 minutes or until golden brown.  Remove from oven and cool. 

 I have a recipe for "graham" crackers in my cook book that turns out great everytime!

 For the filling:
4 ounces semi-sweet chocolate
2 ounces dark chocolate
1 14-oz can sweetened condensed milk
5 egg yolks
1 tsp. vanilla
1 cup chopped pecans
1 cup shredded coconut

 In a microwave, melt the chocolates together in a large bowl; stir until smooth.  Cool slightly.  Mix in milk, egg yolks and vanilla.  Then, stir in pecans and coconut.  Pour into crust.  Bake at 350 degrees for 16-19 minutes  or until set in the middle.  

 For the meringue:

 5 egg whites
1  tsp. vanilla 
1/2 tsp. cream of tartar
1/2 cup sugar

 While filling is baking, beat the egg whites, vanilla and cream of tartar on medium speed in your mixer until soft peaks form (about 1 minute).  Gradually add the sugar, about 1 T. at a time, beating at high speed for 4 minutes more or until mixture forms stiff, glossy peaks and sugar is dissolved.  When you remove the pie from the oven, immediately spread meringue over hot pie filling and seal to the edges of the crust to prevent shrinkage.  Sprinkle with more shredded coconut.  Bake for 12-15 minutes or until golden brown.  Cool completely before cutting and serving.  Serves 6-8.
 This is an extremely rich and gooey dessert!!  Be prepared for raves and encore requests!  And, make sure you eat something savory first so you don't put this in an empty stomach!

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