Southern chocolate-pecan pie
10 - 12 servi
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 4 oz. package sweet cooking chocolate | |
| ¼ | cup | Butter |
| 1⅔ | cup | Evaporated milk |
| 1½ | cup | Sugar |
| 3 | tablespoons | Cornstarch |
| ⅛ | teaspoon | Salt |
| 2 | Eggs | |
| 1 | teaspoon | Vanilla |
| 1 | Unbaked 10-in pie shell | |
| 1⅓ | cup | Flaked coconut |
| ½ | cup | Chopped pecans |
Directions
Mix chocolate with butter in saucepan. Place over low heat, stirring constantly, until blended. Remove from heat; blend in evaporated milk gradually. Mix sugar, cornstarch and salt in as bowl. Beat in eggs and vanilla. Blend in chocolate mixture gradually; pour into pie shell. Combine coconut and pecans; sprinkle over filling. Bake at 375 F for 45 to 50 minutes or until puffed and browned. Cover loosely with aluminum foil during last 15 minutes of baking if topping browns too quickly. Cool for at least 4 hours. Fill will set while cooling. Garnish with dollops of prepared whipped topping if desired. Yield 10 - 12 servings. From The Illustrated Encyclopedia of American Cooking Typed for you by Dottie Theriault 9/95 Submitted By DOTTIE THERIAULT On 09-26-95
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