Enjoy a taste of the South with this luscious Southern Sweet Chocolate Pie. As a plus, this creamy deep-dish pie is topped with flaked coconut and crunchy pecans before baking.
What You Need
Original recipe yields 10 servings
1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
1/4 cup butter or margarine
2 cans (5 oz. each) evaporated milk
1 cup sugar
3 Tbsp. cornstarch
1/8 tsp. salt
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
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Let's Make It
Heat oven to 375°F.
Cook chocolate and butter in medium saucepan on very low heat until melted, stirring constantly. Remove from heat; gradually add milk, stirring constantly until well blended.
Combine 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.
Since this indulgent special-occasion dessert makes 10 servings, it's the perfect dessert to serve at your next party.
Prepare, bake and cool pie as directed. Wrap tightly; freeze. Thaw in refrigerator before serving.
If you instead have a 12-oz. can of evaporated milk on hand, just measure out 1-1/3 cups of the milk for use in preparing this recipe. Refrigerate the leftover milk for other uses, such as adding to coffee, smoothies or cereal.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 12g
Trans Fat 0g
Total Carbohydrates 47g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.