GERMAN CHOCOLATE PIE
Pies, Cakes and Desserts
Ingredients
Directions
1 pkg (4 oz) German sweet chocolate
1/4 cup butter
1 2/3 cups (14 1/2 oz can) evaporated milk
1 1/2 cups sugar
3 tablespoons cornstarch
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
1 1/3 cups flaked coconut
1/2 cup chopped pecans
1 unbaked 10-inch pie shell
Melt chocolate with butter over low heat, stirring until blended. Remove from heat; gradually blend in milk.
Mix sugar, cornstarch and salt; beat in eggs and vanilla. Gradually blend in chocolate mixture. Pour into pie shell.
Mix coconut and pecans. Sprinkle over filling. Bake at 375° for 45 minutes or until top is puffed.
Filling will be soft but will set while cooling. Cool at least 4 hours before serving.
Hawthorne Family Cookbook.
1/4 cup butter
1 2/3 cups (14 1/2 oz can) evaporated milk
1 1/2 cups sugar
3 tablespoons cornstarch
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
1 1/3 cups flaked coconut
1/2 cup chopped pecans
1 unbaked 10-inch pie shell
Melt chocolate with butter over low heat, stirring until blended. Remove from heat; gradually blend in milk.
Mix sugar, cornstarch and salt; beat in eggs and vanilla. Gradually blend in chocolate mixture. Pour into pie shell.
Mix coconut and pecans. Sprinkle over filling. Bake at 375° for 45 minutes or until top is puffed.
Filling will be soft but will set while cooling. Cool at least 4 hours before serving.
Hawthorne Family Cookbook.
Source: PDF page 191
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