Thursday, October 27, 2011

TEXAN GERMAN CHOCOLATE PIE

1 pkg (4-oz) German Chocolate
1/4 cup butter
1 can (14-oz) evaporated milk
1 1/2 cups granulated sugar
3 tbsp cornstarch
1/8 tsp salt
2 large eggs
1 tsp vanilla extract
1 1/3 cups flaked coconut
1/2 cup chopped pecans
1 9-inch unbaked pie shell

Preheat oven to 375 degrees.

In a saucepan over low heat, melt the chocolate and butter, stirring to dissolve completely.  Remove from the heat and stir in the evaporated milk.

In a large bowl, combine the sugar, cornstarch, and salt together.  Beat in the eggs, one at a time; add the vanilla extract and mix thoroughly.  Gradually blend the chocolate mixture into the sugar mixture.  Pour into the pie shell.

Combine the coconut and the pecans; sprinkle evenly over the top of the pie filling.  Bake at 375 degrees for 45 minutes.  Filling will set as the pie cools.

NOTE: If crust begins to get too brown while baking, cover edge with foil strips.


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