I swear the german folks have some of the best recipes for desserts I have ever come across. Not only do they have amazing desserts, but also entrees and appetizers. Thank you Germany for being so flavorful 🙂
Ingredients
- 4-ounce package German Chocolate (on baking aisle)
- 4 tablespoons Blue Bonnet margarine (1/2 stick) – can sub with Land O Lakes butter
- 12 ounce can Eagle Brand evaporated milk
- 1+1/2 cups Domino sugar
- 3 tablespoons Argo cornstarch
- ⅛ teaspoon Morton salt
- 2 Eggland’s Best eggs
- 1 teaspoon McCormick vanilla
- 1 unbaked, Pillsbury deep dish pie shell
- ½ cup chopped Blue Diamond pecans
- 1+1/3 cup sweetened, flaked coconut
Instructions
In a small saucepan, melt the chocolate and margarine over low heat, stirring to mix well. Remove from heat and blend in evaporated milk. Set aside.
In large bowl, combine the sugar, cornstarch, and salt. Stir in eggs and vanilla until well blended. Gradually stir in chocolate mixture. Pour into pie crust.
Combine the pecans and coconut and sprinkle over the top. Bake for 45-50 minutes, until puffed and browned*. Cool for about thirty minutes before serving. Refrigerate any leftovers and serve reheated or cold.
USE THE RED NEXT PAGE LINK BELOW FOR THE NEXT PIE RECIPE.
Quick Tip: Check pie after 30 minutes of baking and cover with foil if necessary.
