#2384 - Sweet Chocolate Pie

(by Shirley McNevich)

4oz. Baker's German sweet chocolate
1/4 cup butter
1 2/3 cups Carnation evaporated milk (NOT condensed)
1 1/2 cups white sugar
3 TBSP cornstarch
1/8 tsp. salt
2 beaten eggs
1 tsp. vanilla
1 unbaked pie crust dough (or make your own)
1 1/3 cups Baker's angelflake coconut
1/2 cup chopped pecans

Grease a pie plate--insert the dough, spray the inside of the dough with Pam and flute the edges. In a microwave safe bowl add chocolate and butter--microwave on high until melted and smooth. Add white sugar to chocolate mixture--stir. Add salt, beaten eggs and vanilla--stir. In a small bowl bowl add cornstarch--pour a little of the evaporated milk into the cornstarch--stir until mixed. Add the rest of the evaporated milk to the cornstarch--stir. Add evaporated milk mixture to chocolate mixture--stir. Pour the chocolate mixture into the pie dough. Sprinkle the coconut and chopped pecans all over the top. Place the whole pie plate on to a cookie sheet and bake at 375 degrees for 40 minutes, remove from oven, loosely cover the pie with foil, return to oven and bake 20 minutes longer or until chocolate is puffy and cracks form in the chocolate. Cool completely.