Yield: 10 servings
| Measure | Ingredient |
|---|---|
| 1 \N | 4 oz pkg |
| ¼ cup | Butter |
| 1⅔ cup | Evaporated milk |
| 1½ cup | Sugar |
| 3 tablespoons | Cornstarch |
| ⅛ teaspoon | Salt |
| 2 \N | Eggs |
| 1 teaspoon | Vanilla |
| 1 \N | 10-inch |
| 1⅓ cup | Flaked coconut |
| ½ cup | Chopped pecans |
| \N \N | Whipped topping (optional) |
| \N \N | Sweet cooking chocolate |
| \N \N | Unbaked pie shell |
Mix chocolate with butter in a saucepan and place over low heat stirring constantly until blended. Remove from heat; blend in evaproated milk gradually. Mix the sugar, cornstarch and salt in a bowl. Beat in the eggs and vanilla. Blend in chocolate mixture gradually and pour into pie shell. Combine the cocount and pecans and sprinkle over filling. Bake at 375 for 45 to 50 minutes or until puffed and browned. Cover loosely with aluminum foil during the last 15 minutes of baking if topping browns too quickly. Cool at least 4 hours. Filling will set. Garnish with prepared whipped topping, if desired. Serves 10-12
Source: Harrison Daily Times, Tues., March 21, 1995 Typed for you by Marjorie Scofield March 27, 1995 Recipe By :
From: Marjorie Scofield Date: 04-08-95 (69) Recipes