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Sometimes You Feel Like a Nut Fudge Pie




Source of Recipe


Andrea Ritter


List of Ingredients




1 4 oz bar Ghirardelli Bittersweet Chocolate
2 4 oz bar Ghirardelli Semi-sweet Chocolate
2 14 oz cans sweetened condensed milk
1 7 oz bag shredded coconut
1 graham cracker pie shell
1 ½ tsp vanilla extract
1 cup sliced almonds


Recipe



Chill the graham cracker pie shell.
Melt the 3 bars of Ghirardelli chocolate over a double boiler, Turn the stove off, but keep the pans together to keep the chocolate warm, set aside. In a medium sized bowl mix coconut, ½ can sweetened condensed milk, and 1 tsp vanilla extract until combined, do not over mix. Pat coconut mixture into bottom of the chilled graham cracker pie shell. Stir chocolate over the double boiler add, ½ tsp vanilla extract, fold in almonds. Stir in 1 ½ cans of sweetened condensed milk, until it thickens. Spread over coconut mixture in pie shell. Spread to sides of pie shell. Garnish with sliced almonds if desired. Refrigerate 2-4 hours. Best served at room temperature.