Ingredients Jump to Instructions ↓

  1. 9 inches 4 ounces German sweet chocolate, chopped

  2. 1/4 cup butter, cubed

  3. 1 can (12 ounces) evaporated milk

  4. 1-1/2 cups sugar

  5. 3 tablespoons cornstarch Dash salt

  6. 2 eggs

  7. 1 teaspoon vanilla extract

  8. 1-1/3 cups flaked coconut

  9. 1/2 cup chopped pecans TOPPING:

  10. 2 cups heavy whipping cream

  11. 2 tablespoons confectioners' sugar

  12. 1 teaspoon vanilla extract Additional flaked coconut and chopped pecans

Instructions Jump to Ingredients ↑

  1. Line a 9-in. pie plate with pastry; trim and flute edges. Place the chocolate and butter in a small saucepan. Cook and stir over low heat until smooth. Remove from the heat; stir in milk. In a large bowl, combine the sugar, cornstarch and salt. Add the eggs, vanilla and chocolate mixture; mix well. Pour into crust. Sprinkle with coconut and pecans. Bake at 375° for 40-45 minutes or until a knife inserted near the center comes out clean. Cool completely on a wire rack. For topping, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Spread over pie; sprinkle with additional coconut and pecans. Refrigerate until serving. Yield: 8 servings.


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