Recipe By : Mrs. William W. Smith
Serving Size : 6 Preparation Time :0:00
Categories : Pies & Pastries Post To Bake-Shoppe
To Post
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 4 Oz. Pkg. German Sweet Chocolate
1/4 C Butter
1 14 Oz. Can Evaporated Milk
1 1/2 C Sugar
3 Tbsp Cornstarch
1/8 Tbsp Salt
2 Eggs
1 Tsp Vanilla
1 1/3 C Coconut Flakes
1/2 C Chopped Pecans
2 8 Inch Pie Crusts -- unbaked
Whipped Cream -- optional
Melt butter with chocolate in a double boiler, stirring often. Remove
from heat and gradually stir inmilk. Mix sugar, cornstarch, and salt;
beat these with eggs and vanilla. Gradually blend in the chocolate
mixture. Pour into pie shells. Mix coconut and pecans and sprinkle
over filling. Bake at 375 for 45 minutes. Filling will be soft, but
it sets while cooling. Cool at least 4 hours before cutting. This a
very rich pie and especially good topped with whipping cream.
Serves 12
Source: "Mountain Measures" -- Junior League of Charleston, WV
ed. 1974
