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Chocolate Crunch Pie




Source of Recipe


Country Life


List of Ingredients




13 cup butter or margarine
1/3 cup firmly packed brown sugar
1/3 cup chopped pecans 1/3 cup Baker's Angel Flake coconut
1 lightly baked 9" pie crust
1 (6 serving) package vanilla pudding
1 (4 oz.) package Baker's German's Sweet chocolate, broken in pieces
2 1/2 cups milk
1 cup thawed Cool Whip


Recipe



Combine butter, sugar, pecans and coconut in saucepan. Heat until butter and
sugar are melted. Spread in bottom of pie shell. Bake at 450 for 5 minutes
or until bubbly. Cool.
Combine pudding mix, chocolate and milk in saucepan. Cook and stir over
medium heat until mixture comes to a FULL BUBBLING boil. Remove from heat
and beat with whisk to blend, if necessary. Cool 5 minutes, stirring
occasionally. Pour into pie shell. Cover surface with plastic wrap. Chill at
least 4 hours. Remove plastic wrap and garnish with whipped topping and
additional coconut, if desired.