[Nfb-idaho] Chocolate Coconut Pecan Pie

[Judy Jones]

Thanks to my mother-in-law and husband for this recipe.

 

Warning:  If using the light-weight aluminum pie tins, weight of the pie may
buckle the tin if trying to remove one-handed from the oven.  I usually
place these tins with this heavy filling on a baking sheet.  Enjoy.

 

Chocolate Coconut Pecan Pie

>From Betty Jones, Chris Jones

 

1 package German chocolate

¼ cup butter

1 2/3 cups evaporated milk

3 tablespoons cornstarch

1 ½ cups sugar

1 pinch salt

2 beaten eggs

1 teaspoon vanilla

9-inch unbaked pie shell

1 1/3 cups flaked coconut

½ cup chopped pecans

 

Preheat oven to 375.

Melt chocolate and butter over low heat in saucepan.

Remove from heat and gradually blend in milk.

Mix sugar, cornstarch and salt in large bowl.

Beat in eggs and vanilla.

Gradually add to chocolate mixture and blend.

Pour into shell.

Sprinkle combined coconut and pecans on top.

Bake until top is puffed and begins to crack, about 50 minutes.  Center
should be soft.  Cool at least 3 hours.