German Chocolate-Meringue Pie

For Crust: Combine cookie crumbs, 1/4 cup sugar and butter in the bowl of a food processor. Process until well blended.

Pat the mixture firmly and evenly onto the bottom and sides of a 9-inch Pyrex pie dish. Chill while preparing filling.

For Filling: In a heavy 3-quart saucepan over medium heat, combine chocolate and butter. Cook, stirring often, to melt the chocolate. When mixture is smooth, set aside.

In the bowl of an electric mixer, combine remaining 1 cup sugar, cornstarch, milk and egg yolks. Reserve whites. Beat at medium speed until well-blended, thick and light lemon in color, about 5 minutes. Gradually add melted chocolate mixture while beating.

When all chocolate has been added, return mixture to saucepan. Cook mixture over medium heat, stirring constantly, until thick and smooth. Bring just to the boiling point, then remove from heat. Stir in vanilla extract, coconut and pecans. Pour into chilled pie crust and refrigerate until set.

Preheat oven to 350 degrees F. Prepare meringue and spread over pie. Scatter coconut over meringue. Bake for 10 minutes or until meringue is lightly browned and coconut is toasted. Cool before slicing.

For Meringue: Place sugar in a heavy saucepan with 1/4 cup water. Cover and cook over high heat until sugar reaches soft-ball stage or registers about 230 degrees F on a candy thermometer. Do not stir until sugar has dissolved.

Combine egg whites and cream of tartar in bowl of electric mixer fitted with wire whisk beater. Beat until frothy. Pour sugar syrup into whites in a steady stream while beating. Continue to beat until outside of bowl is cool.