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Desserts

Southern Sweet Chocolate Pie

Southern Sweet Chocolate Pie recipe
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

1
pkg.  (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
1/4
cup  (1/2 stick) butter or margarine
2
cans  (5 oz. each) evaporated milk
1
cup  sugar
3
Tbsp.  cornstarch
1/8
tsp.  salt
2
 eggs
1
tsp.  vanilla
1
 frozen deep-dish pie crust (9 inch), thawed
1
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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