| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | German | Pies & past, Post to bak, To post | 6 | Servings |
INGREDIENTS
| 1 | pk | (4 Oz.) German Sweet Chocolate |
| 1/4 | c | Butter |
| 1 | cn | (14 Oz.) Evaporated Milk |
| 1 1/2 | c | Sugar |
| 3 | tb | Cornstarch |
| 1/8 | tb | Salt |
| 2 | Eggs | |
| 1 | ts | Vanilla |
| 1 1/3 | c | Coconut Flakes |
| 1/2 | c | Chopped Pecans |
| 2 | 8-Inch Pie Crusts; unbaked | |
| Whipped Cream; optional |
INSTRUCTIONS
Melt butter with chocolate in a double boiler, stirring often. Remove from heat and gradually stir inmilk. Mix sugar, cornstarch, and salt; beat these with eggs and vanilla. Gradually blend in the chocolate mixture. Pour into pie shells. Mix coconut and pecans and sprinkle over filling. Bake at 375° for 45 minutes. Filling will be soft, but it sets while cooling. Cool at least 4 hours before cutting. This a very rich pie and especially good topped with whipping cream. Serves 12 Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 Recipe by: Mrs. William W. Smith Posted to MC-Recipe Digest V1 #669 by Bill Spalding <billspa@icanect.net> on Jul 13, 1997
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