German Chocolate Pie
Yield
12 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
sugar
|
|
| 7 | tablespoons |
cocoa powder
baking |
|
| 13 | ounces |
evaporated milk
|
|
| 4 | large |
eggs
beaten |
|
| ½ | cup |
butter
or margarine |
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
coconut, shredded (desiccated)
|
*
|
| 1 | cup |
pecans
chopped |
|
| 2 | 9 inch |
pie shell (9 inch)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
sugar
|
|
| 105 | ml |
cocoa powder
baking |
|
| 375.7 | ml/g |
evaporated milk
|
|
| 4 | large |
eggs
beaten |
|
| 118 | ml |
butter
or margarine |
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
coconut, shredded (desiccated)
|
*
|
| 237 | ml |
pecans
chopped |
|
| 2 | 9 inch |
pie shell (9 inch)
|
|
Directions
Melt the margarine and set aside.
Combine the sugar and baking cocoa in a bowl.
Stir in the evaporated milk, eggs, melted butter or margarine, and vanilla, blending well.
Stir in the coconut and pecans and turn into two unbaked pie shells.
Bake in a 350℉ (180℃) F oven for 40 minutes or until set around the edges.
Cool on racks.
Makes 2 pies of 6 servings each.
