Tired of fruit pies? Here’s a recipe for a sweet and chocolaty alternative:
German Sweet Chocolate Pie
1 (4 oz.) Baker’s German sweet chocolate
¼ c. butter
1 ⅔ c. (13 oz. can) evaporated milk
1 ½ c. sugar
3 T. cornstarch
⅛ tsp. salt
1 tsp. vanilla
1 unbaked 9” pie shell, highly fluted
1 ⅓ c. Baker’s Angel Flake coconut
½ c. chopped pecans
Melt chocolate with butter over low heat, stirring until blended. Remove from heat; gradually blend in milk. Mix sugar, cornstarch and salt thoroughly. Beat in eggs and vanilla. Gradually blend in chocolate mixture. Pour into pie shell. Combine coconut and nuts; sprinkle over filling. Bake at 375° for 45 to 50 minutes, or until puffed and browned. (Filling will be soft, but will set while cooling.) Cool at least 4 hours before cutting.
Note: If top browns too quickly, cover loosely with foil the last 15 minutes of baking.
This recipe is from The Pocahontas Community Hospital 25 Years of Caring 1967 – 1992 cookbook and is used with permission.