1/4 C butter
1 (13 oz) can evaporated milk
1 1/2 C sugar
3 T cornstarch
1/8 t salt
2 large eggs
1 t vanilla
2 unbaked 8 inch pastry shells
1 1/3 C flaked coconut
1/2 chopped pecans
whipped cream for garnish
Preheat oven to 375 degrees. Combine chocolate and butter in a saucepan; cook over low heat, stirring until chocolate melts. Remove from heat, and gradually stir in milk; set aside. Combine sugar, cornstarch, and salt in a bowl; add eggs and vanilla, mixing well. Gradually stir in chocolate mixture using a wire whisk. Pour into pastry shells, and sprinkle with coconut and pecans. Bake for 45 minutes. (Pie may appear soft, but will become firm after cooling.) Cool at least 4 hours.
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