1/4 cup butter or margarine
1 can (12 oz.) evaporated milk
1-1/2 cups sugar
3 tbsp. cornstarch
1/8 tsp. salt
2 eggs, slightly beaten
1 tsp. vanilla extract
1 unbaked deep-dish pastry shell (9-in.)
1/2 cup chopped pecans
1-1/3 cups flaked coconut
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| GERMAN CHOCOLATE PIE | |
| 1 pkg. (4 oz.) German chocolate 1/4 cup butter or margarine 1 can (12 oz.) evaporated milk 1-1/2 cups sugar 3 tbsp. cornstarch 1/8 tsp. salt 2 eggs, slightly beaten 1 tsp. vanilla extract 1 unbaked deep-dish pastry shell (9-in.) 1/2 cup chopped pecans 1-1/3 cups flaked coconut |
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| In a saucepan melt chocolate and butter over low heat, stirring to mix well. Remove from the heat and gradually blend in milk; set aside. In a bowl combine sugar, cornstarch and salt. Stir in eggs and vanilla. Gradually stir in chocolate mixture. Pour into pastry shell. Combine pecans and coconut, sprinkle over filling. Bake at 375 for 45-50 minutes or until puffed and brown. Cool 4 hours. | |