Amarillo, TX - The 2010 Tri-State Fair Karo Corn Syrup "Perfect Pie Contest" Second Place winner stopped by the Early Show.
Mariah Thompson showed us how to make her award-winning German Chocolate Pie.
Here's the recipe so you can make this delicious pie at home:
1 4 oz. pkg. Semi-sweet Chocolate
2 Tbs. Butter
2 tsp. Vanilla Extract
2/3 c. Karo Corn Syrup
6 Tbs. Cornstarch
1 c. Milk
4 Egg Yolks, lightly beaten
1 9-inch Pre-baked Pie Shell
1/3 c. Milk
3/4 c. Karo Corn Syrup
1/4 c. Butter, cubed
1 Egg, lightly beaten
1 1/3 c. Coconut, toasted
1/2 c. Chopped Pecans, toasted
In a microwave safe bowl, melt chocolate and butter; stir until smooth. Stir in vanilla then set aside. In a small saucepan, combine Karo Syrup, cornstarch and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir two minutes more.
Remove from heat. Stir a small amount of hot filling into egg yolks. Return all contents to pan, stirring constantly. Bring to a gentle boil; cook and stir two minutes longer. Remove from heat. Gently stir in chocolate mixture. Spoon into pastry shell.
In a small saucepan, combine the milk, Karo Syrup and butter. Cook and stir until butter is melted and mixture comes to a boil. Remove from heat. Stir a small amount of hot liquid into egg; return all contents to the pan, stirring constantly. Bring to a gentle boil; cook and stir two minutes longer.
Remove from heat. Stir in coconut and pecans. Pour over filling. Cool on a wire rack. Cover and chill for at least three hours.
Yield: 8 Servings