Posted by: marthabernie | February 14, 2015


Here is a recipe for chocolate pie that my mother made occasionally.  Note that I have substituted milk chocolate for the German chocolate over the years and it works just fine.


4 oz German Sweet Chocolate

1/4 cup butter

1-2/3 cups (13 oz can) evaporated milk

1-1/2 cups sugar

3 tablespoons cornstarch

1/8 teaspoon salt

2 eggs

1 teaspoon vanilla

1 unbaked 9 inch pie shell, highly fluted at edges

1-1/3 cups flaked coconut

1/2 cup chopped pecans

Melt chocolate with butter over low heat, stirring until blended.  Remove from heat; gradually blend in milk.  Mix sugar, cornstarch, and salt thoroughly.  Beat in eggs and vanilla.  Gradually blend in chocolate mixture.  Pour into pie shell.  Combine chocolate and nuts; sprinkler over filling.  Bakes at 375 degrees F for 45 to 50 minutes or until puffed and browned.  Filling will be soft but will set while cooling.  Cool at least 4 hours before cutting.

NOTE: If top browns too quickly, cover loosely with foil last 15 minutes of baking.


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