German Chocolate Pie

One 9 inch un-baked pie shell
One 4 oz pkg sweet chocolate squares
1/4 cup butter or margarine
Two 14 oz, cans sweetened condensed milk (not evaporated milk)
1 cup whipping cream
1/2 cup buttermilk biscuit baking mix
2 eggs
1 egg yolk
1-1/2 tsp vanilla extract
1/2 cup flaked coconut
1/2 cup chopped pecans

Heat oven to 375F. Bake pie shell 15 minutes, remove from oven. Reduce oven temperature to 325F. In a saucepan, melt chocolate with two tbs of butter. In a large mixer bowl, beat chocolate mixture, one can sweetened condensed milk, whipping cream, biscuit mix, two eggs and one tsp vanilla extract until well blended. Pour into pre-baked pie shell. Bake for 40 minutes or until center is set. Combine one can condensed milk, egg yolk, two tbs of butter and 1/2 tsp vanilla extract. In a saucepan, cook over medium heat, stirring until thick and bubbly for about five minutes. Add coconut and pecans, spread over top of pie. Refrigerate leftovers.

Yields two nine-inch pies.

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Cajun Country -- New Iberia, Louisiana