German Chocolate Pie

Posted by DmentD | Recipes | Sunday 9 September 2001 12:00 am

1 bar (4 OZ) sweet chocolate (German’s)
1/8 TSP salt
¼ C butter
2 eggs
1 12 OZ can evaporated milk
1 TSP vanilla
1½ C sugar
3 TBS cornstarch
1+1/3 C (7 OZ) PKG coconut (Angel Flake)
½ C chopped pecans
1 unbaked pie shell

Temperature: 375

Melt chocolate and butter together. Beat milk, sugar, cornstarch and salt in mixing bowl. Beat in eggs and vanilla. Blend into chocolate mixture gradually till all is smooth. Pour into unbaked pie shell. Mix coconut and pecans then sprinkle over filling in pie shell. Bake for 45 minutes till it’s puffed-filling is soft, but sets as it cools. Cool 4 hours at room temperature before serving.

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