1 pkg. (4 0z) German Chocolate
¼ c. Butter (½ stick)
1 2/3 c. (14 ½ oz.) Evaporated Milk (more than 1 can)
1 ½ c. Sugar
3 Tbsp. Cornstarch
1/8 tsp. Salt
2 Eggs
1 tsp. Vanilla
1 unbaked 10 inch Pie Shell (9” deep makes a very, very full pie)
1 1/3 c. Coconut
½ c. Chopped Pecan
Preheat oven to 375 degrees
1. Melt chocolate with butter over low heat; stir until blended.
2. Remove from heat then gradually blend in milk and set aside.
3. In a separate bowl mix sugar, cornstarch, salt then beat in eggs and vanilla.
4. Gradually blend in chocolate mixture.
5. Pour into pie shell.
6. Mix coconut and pecans; sprinkle over filling.
7. Bake at 375 degrees for 45 minutes or until top is puffed. (Filling will be soft, but will set while cooling.)
8. Cool at least 4 hours before serving. Makes 10-12 servings.
Note: If the crust begins to brown to much, put a ring of foil around the edges. Also if the coconut and pecans begin to brown to much you might need to put a sheet of foil over the entire pie.
Note: If the crust begins to brown to much, put a ring of foil around the edges. Also if the coconut and pecans begin to brown to much you might need to put a sheet of foil over the entire pie.
No comments:
Post a Comment