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Title: German Chocolate Pie Categories: Pies & past, Post to bak, To post Yield: 6 Servings 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 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 |