Ingredients Jump to Instructions ↓

  1. 1 (4 oz.) pkg. German sweet chocolate

  2. 1/4 c. butter

  3. 1 (12 oz.) can evaporated milk (1 2/3 cups)

  4. 1 1/2 c. sugar

  5. 3 tbsp. cornstarch

  6. 1/8 tsp. salt

  7. 2 eggs, slightly beaten

  8. 1 tsp. vanilla

  9. 1 (9 inch) unbaked pie shell

  10. 1 1/3 c. coconut

  11. 1/2 c. chopped nuts

Instructions Jump to Ingredients ↑

  1. In a heavy, small saucepan, warm the chocolate and butter over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir the evaporated milk into the melted chocolate mixture. In a medium mixing bowl, combine sugar, cornstarch and salt. Stir in the eggs and vanilla. Add the chocolate mixture to the egg mixture, stirring well. Pour into a prepared pie shell. Combine the coconut and nuts. Sprinkle over the filling in the shell. Bake in a 375 degree oven for 25 minutes. Cover with foil; continue baking 25 to 30 minutes more until puffed and browned (filling will be soft). Let cool, then chill for at least 4 hours or until serving time.

  2. Makes 1 pie, 8 servings. Note: For a decorative touch, place semisweet chocolate pieces around the edge of the pie crust just after you remove it from the oven. Cut out pastry scraps in desired shapes and bake until golden. Place chocolate pieces on the baked pastry shapes while hot, then cool and place on pie before serving.


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