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
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
Yields
6 Servings