Rich and delicious German Chocolate Pie that feeds a crowd!
Heat oven to 375°F.
Add the cornmeal, flour, sugar, and cinnamon to the bowl of a food processor. Pulse 1-2 times to mix well. Add the butter and pulse a few more times, until it forms a sandy-looking mixture, about 4 to 5 pulses.
Add the eggs and vinegar. Pulse and slowly add water until it forms a solid ball of dough, about 8 to 10 one-second pulses.
Dump the ball of dough out onto a well-floured counter or smooth surface. Roll dough out into a square large enough to fit your pan. About 1/8-1/4 inches thick is best.
Gently press pie crust into edges of the pan and cut off any excess dough. (Repair any tears with excess dough.)
Bake for 8-10 minutes in a 10-15inch pan at 350°F, or until dough is set and not raw looking. Set aside.
In a medium saucepan, heat chocolate and butter over low heat until melted and smooth. Remove from heat and gradually whisk in milk.
In a medium bowl, mix sugar, cornstarch, and salt.
Pour filling into prepared pie crust. Sprinkle pecans and coconut over the top.
Bake 45 - 50 minutes or until puffed and almost set. Cool completely on cooling rack, about 4 hours.
To use storebought pie crust:
You will need 2 total pie crusts.
Place a pie crust on a lightly floured surface. Place another pie crust directly on top of that. Roll out the pie crusts until you have a large rectangle, one that fits a 10x15 sheet pan. Trim off any excess crust and repair any tears if needed.