Southern Chocolate-pecan Pie Recipe
Yield: 10 - 12 serviRecipe by luhu.jp
Ingredients:
1: 4 oz. package sweet,
1/8 tsp: Salt,
-cooking chocolate,
2: Eggs,
1/4 cup: Butter,
1 tsp: Vanilla,
1 2/3 cup: Evaporated milk,
1: Unbaked 10-in pie shell,
1 1/2 cup: Sugar,
1 1/3 cup: Flaked coconut,
3 tbsp: Cornstarch,
1/2 cup: Chopped pecans,
Directions:
Mix chocolate with butter in saucepan. Place over low heat, stirring
constantly, until blended. Remove from heat; blend in evaporated milk
gradually. Mix sugar, cornstarch and salt in as bowl. Beat in eggs
and vanilla. Blend in chocolate mixture gradually; pour into pie
shell. Combine coconut and pecans; sprinkle over filling. Bake at
375 F for 45 to 50 minutes or until puffed and browned. Cover
loosely with aluminum foil during last 15 minutes of baking if
topping browns too quickly. Cool for at least 4 hours. Fill will set
while cooling. Garnish with dollops of prepared whipped topping if
desired. Yield 10 - 12 servings. From The Illustrated Encyclopedia
of American Cooking Typed for you by Dottie Theriault 9/95
Submitted By DOTTIE THERIAULT On 09-26-95
Source from luhu.jp
constantly, until blended. Remove from heat; blend in evaporated milk
gradually. Mix sugar, cornstarch and salt in as bowl. Beat in eggs
and vanilla. Blend in chocolate mixture gradually; pour into pie
shell. Combine coconut and pecans; sprinkle over filling. Bake at
375 F for 45 to 50 minutes or until puffed and browned. Cover
loosely with aluminum foil during last 15 minutes of baking if
topping browns too quickly. Cool for at least 4 hours. Fill will set
while cooling. Garnish with dollops of prepared whipped topping if
desired. Yield 10 - 12 servings. From The Illustrated Encyclopedia
of American Cooking Typed for you by Dottie Theriault 9/95
Submitted By DOTTIE THERIAULT On 09-26-95
Source from luhu.jp
Tags
Pie/tart