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Category: Pies
Prep Time: Cook Time: Total Time:
Pastry for Single-Crust Pie (recipe follows)
3 eggs
1 cup light-colored corn syrup
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/3 cup butter or margarine, melted
1 teaspoon vanilla
1/4 teaspoon salt
1 6-ounce package (1 cup) semisweet chocolate pieces
1 cup flaked coconut
1 cup walnut or pecan pieces
Whipped cream (optional)
Toasted flaked coconut (optional)
Directions
1. Prepare Pastry for Single-Crust Pie. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. (Do not prick.) Set aside.
2. For filling: In a medium bowl, combine eggs, corn syrup, granulated sugar, brown sugar, butter, vanilla, and salt.
3. In pastry shell, layer semisweet chocolate pieces, 1 cup coconut and walnut pieces. Pour egg mixture over all, spreading evenly. To prevent overbrowning, cover edge of pastry shell with foil.
4. Bake in a 350 degree F oven for 30 minutes. Remove foil; bake for 20 to 25 minutes more or until set. Cool completely on a wire rack. Cover and store in refrigerator within 2 hours. If you like, serve with whipped cream and sprinkle with toasted coconut. Makes 8 to 10 servings.
Pastry for Single-Crust Pie: In a large bowl, stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into to a 12 inches in diameter. Continue as directed in Step 1.
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Millionaires Pie
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Category: Pies
Prep Time: Cook Time: Total Time:
Pastry for Single-Crust Pie (recipe follows)
3 eggs
1 cup light-colored corn syrup
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/3 cup butter or margarine, melted
1 teaspoon vanilla
1/4 teaspoon salt
1 6-ounce package (1 cup) semisweet chocolate pieces
1 cup flaked coconut
1 cup walnut or pecan pieces
Whipped cream (optional)
Toasted flaked coconut (optional)
Directions
1. Prepare Pastry for Single-Crust Pie. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. (Do not prick.) Set aside.
2. For filling: In a medium bowl, combine eggs, corn syrup, granulated sugar, brown sugar, butter, vanilla, and salt.
3. In pastry shell, layer semisweet chocolate pieces, 1 cup coconut and walnut pieces. Pour egg mixture over all, spreading evenly. To prevent overbrowning, cover edge of pastry shell with foil.
4. Bake in a 350 degree F oven for 30 minutes. Remove foil; bake for 20 to 25 minutes more or until set. Cool completely on a wire rack. Cover and store in refrigerator within 2 hours. If you like, serve with whipped cream and sprinkle with toasted coconut. Makes 8 to 10 servings.
Pastry for Single-Crust Pie: In a large bowl, stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into to a 12 inches in diameter. Continue as directed in Step 1.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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