Southern Sweet Chocolate Pie
Source of Recipe
BBR
Recipe Introduction
Posted by: TriainAtlanta This pie is "to die for" in flavor and texture - if you give it the time to cool (best chilled)! This is a recipe for one of the best tasting chocolate pies ever that I got from a friend about 10 years ago. I usually make the 2 8-inch pies instead of the 9-inch pie. This comes directly from the recipe my friend copied. Easy to make and will go very quickly
List of Ingredients
1 4-oz pkg Baker's German Sweet Chocolate
1/4 cup butter or margarine
1 13-oz can evaporated milk
1 cup sugar
3 eggs
1 tsp vanilla
1 unbaked 9-inch pie shell with high-fluted rim OR 2 unbaked 8-inch pie shells
1 1/3 cup Baker's Angel Flake coconut
1/2 cup chopped pecansRecipe
Preheat oven to 375 degrees.
Heat chocolate with butter in saucepan over low heat, stirring until melted and smooth. Remove from heat.
Blend in a bowl evaporated milk and sugar. Beat in eggs and vanilla. Gradually blend in chocolate mixture. Pour into pie shell(s). Sprinkle with coconut and nuts. (*Note - If using the 9-inch shell it will be VERY full but should not go over sides.)
Baking times:
1 9-inch - 45-50 minutes (or until top is puffed and browned)
2 8-inch - 45 minutes (or until top is puffed and browned)
If topping browns too quickly, cover loosely with aluminum foil during the last 15 minutes of baking.
The filling will be soft but will set while cooling. Cool AT LEAST 4 hours.
Pie may be wrapped and stored in freezer.
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