4 oz. German chocolate
1/4 c. butter
12 oz can evaporated milk
1 1/2 c sugar
3 Tbls. corn starch
1/8 tsp. salt
2 eggs, lightly beaten
1 tsp. vanilla
9 inch pie shell, unbaked
1/2 c chopped pecans
1 1/3 c coconut
Prepare pie crust.
Melt butter and chocolate. Blend in milk; set aside. In a bowl, combine sugar, corn starch, and salt. Stir in eggs and vanilla, gradually adding the chocolate. Fold in the pecans and coconut. Pour into unbaked pie shell, and bake at 375 F for 45-50 minutes. Cool. Chill at least four hours before serving.
This is wonderful with vanilla ice cream!
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