German Chocolate Pie
 
12   servings
 
  pie Filling:
3 cup  Sugar
7 Tbsp  Baking Cocoa
13 oz.  Evaporated Milk
4   eggs, Beaten
1/2 cup  butter
1 tsp  Vanilla
2 cup  coconut, flaked
1 cup  pecans, chopped
2   ea Unbaked 9-inch Pie Shells (use recipe below)
 
  pie Crust:
1/3 cup  plus 1 tablespoon shortening or 1/3 cup lard
1 cup  all-purpose flour
1/4 tsp  salt
2 to 3 Tbsp  cold water
 
Pie Crust: 
Combine flour and salt in bowl. Add shortening or butter and blend 
with fork or pastry cutter until mixture is fairly coarse. Add water, 
1 tablespoon at a time, gently mixing dough after each addition until 
dough forms a ball. Place dough on a lightly floured surface and roll 
into a 10 to 11 inch circle. Line 9-inch pie pan. Flute edges. Chill 
until use. 
 
Preheat oven to 350 degrees F. 
Melt the margarine and set aside. 
Combine the sugar and baking cocoa in a bowl. Stir in the evaporated 
milk, eggs, melted butter, and vanilla. Blend well. 
Stir in the coconut and pecans and turn into two unbaked pie shells. 
Bake in a 350 degree F. oven for about 40 minutes. 
Cool on racks. 
Decorate the top with whip cream and chocolate sprinkles. 
 
Source: http://www.pastrywiz.com/dailyrecipes/recipes/183.htm 
 
 
 
 
 
(ID: 79976) Mirror: rec.food.recipes: Sat, Dec 7, 2002


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