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Category: Pies
Prep Time: Cook Time: Total Time:
1 4-ounce package German Sweet chocolate
1/4 cup butter
1 12-ounce can evaporated milk
1 1/2 cups sugar
3 Tbsp cornstarch
1/8 tsp salt
2 slightly beaten eggs
1 tsp vanilla
1 9-inch unbaked pie shell
1 1/3 cups coconut
1/2 cup chopped nuts
In a heavy, small saucepan, warm the chocolate and butter over low heat till chocolate melts, stirring occasionally. Remove from the heat.
Stir the evaporated milk into the melted chocolate mixture.
In a medium mixing bowl, combine sugar, cornstarch and salt. Stir in the eggs and vanilla.
Add the chocolate mixture to the egg mixture, stirring well. Pour into a prepared pie shell. Combine the coconut and nuts. Sprinkle over the filling in the shell
Bake in a 375 oven for 25 minutes. Cover with foil; continue baking for 25-30 minutes more or till puffed and browned. (filling will be soft). Let cool, then chill for at least 4 hours or till serving time.
* for a decorative touch, place semisweet chocolate pieces around the edge of the piecrust just after you remove it from the oven. Cut out pastry scraps in desired shapes ( holly shapes or cookie cutter) and bake till golden. Place chocolate pieces on baked pastry shapes while hot, then cool and place on pie before serving.
makes 1 pie, 8 servings
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Kansas German-Chocolate Pie
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Category: Pies
Prep Time: Cook Time: Total Time:
1 4-ounce package German Sweet chocolate
1/4 cup butter
1 12-ounce can evaporated milk
1 1/2 cups sugar
3 Tbsp cornstarch
1/8 tsp salt
2 slightly beaten eggs
1 tsp vanilla
1 9-inch unbaked pie shell
1 1/3 cups coconut
1/2 cup chopped nuts
In a heavy, small saucepan, warm the chocolate and butter over low heat till chocolate melts, stirring occasionally. Remove from the heat.
Stir the evaporated milk into the melted chocolate mixture.
In a medium mixing bowl, combine sugar, cornstarch and salt. Stir in the eggs and vanilla.
Add the chocolate mixture to the egg mixture, stirring well. Pour into a prepared pie shell. Combine the coconut and nuts. Sprinkle over the filling in the shell
Bake in a 375 oven for 25 minutes. Cover with foil; continue baking for 25-30 minutes more or till puffed and browned. (filling will be soft). Let cool, then chill for at least 4 hours or till serving time.
* for a decorative touch, place semisweet chocolate pieces around the edge of the piecrust just after you remove it from the oven. Cut out pastry scraps in desired shapes ( holly shapes or cookie cutter) and bake till golden. Place chocolate pieces on baked pastry shapes while hot, then cool and place on pie before serving.
makes 1 pie, 8 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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