| 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
A Message from our Provider:
“Unlock the mysteries of God. Jesus is the key”