Desserts

Southern Sweet Chocolate Pie

photo by:kraft

Made with sweet chocolate, the pudding-like filling of this creamy deep-dish pie is topped with coconut and pecans before baking.

time

prep:

20 min

total:

5 hr 20 min

servings

total:

10 servings

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What You Need

pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate

1/4

cup (1/2 stick) butter or margarine

cans (5 oz. each) evaporated milk

cup sugar

Tbsp. cornstarch

1/8

tsp. salt

eggs

tsp. vanilla

frozen deep-dish pie crust (9 inch), thawed

cup BAKER'S ANGEL FLAKE Coconut

1/2

cup chopped PLANTERS Pecans

Make It

HEAT oven to 375°F.

MELT chocolate and butter in medium saucepan on very low heat, stirring constantly. Remove from heat; gradually stir in milk until well blended.

MIX sugar, cornstarch and salt in medium bowl; whisk in eggs and vanilla. Gradually whisk in chocolate mixture. Pour into crust; sprinkle with coconut and nuts. (Filling will almost completely fill crust.)

BAKE 45 min.or until top is puffed and browned, covering pie loosely with foil after 30 min. (Filling will be soft, but will set while cooling.) Cool 15 min. Refrigerate 4 hours.

Kraft Kitchens Tips

Size-Wise

Savor a serving of this indulgent, special occasion dessert that is perfect for a party. One pie makes enough for 10 servings.

Make Ahead

Prepare, bake and cool pie as directed. Wrap tightly; freeze. Thaw in refrigerator before serving.

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texaslady76039

posted:11/20/2010

I have been making this wonderful pie for over 14 years and it has never dissapointed me, my family or my guests. It's simple and tastes delicious! If you like chocolate, you'll love this pie.

cassandra1974

posted:6/26/2010

Mine was not runny like some of the other reviews said, but I actually thought it was a bit dry. I guess I was expecting a gooey chocolate center when I cut into it, but it was pretty solid, like a nut pie. It tasted fine, like a pecan pie with a splash of chocolate, it just wasnt what I expected.

GWEN501

posted:6/21/2010

Yum! Dad's favorite desserts are Pecan Pie and German Chocolate Cake so I made this combo for Father's Day. I used a premade refrigerated pie crust and a deep 9-1/2 inch pie plate. I baked it at 350 degrees for the recommended time covering the top after 30 minutes as suggested and it came out beautifully. Garnished the top with rosettes of whipped topping and grated sweet chocolate and it looked just like a bakery pie!

ashley013109

posted:5/11/2010

Ok, I gave this recipe anoter try, and this time it turned out great! I cooked a little bit longer, probably ten minutes, and I used a frozen pie crust instead of what I used last time, a pre-made graham cracker crust. One of those two things made the difference! It was very rich and chocolately! Great for a sweet tooth!

a cook

posted:12/13/2009

I followed the recipe exactly but it ran over on the cookie sheet and never became firm. Wondering if I should not have beaten the eggs prior to adding to the sugar mixture. Maybe I will try 2 deep dish pie shells next time. Grandma in SC

a cook

posted:11/19/2008

exxxxcellent

a cook

posted:4/14/2007

Absolutely wonderfully fantabulous!Try it now!

a cook

posted:2/17/2007

This pie is DELICIOUS!! My husband loved it! I thought it was very easy to make. I'm definately adding it to my pie list.

a cook

posted:11/18/2006

Perhaps you needed to bake longer?

jreynolds80

posted:2/14/2006

I followed the directions exactly but my pie never set up. It sat in my refrigerator for two days and was still not set. I have no idea what could have gone wrong - but I know it would have been amazing!