German Chocolate Pies
Yield
2 piesPrep
20 minCook
40 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
sugar
|
|
| 1 | dash |
salt
|
*
|
| 7 | tablespoons |
cocoa powder
|
|
| 12 | ounces |
evaporated milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 4 | large |
eggs
beaten |
|
| ½ | cup |
margarine
melted |
|
| 2 | cups |
coconut
flaked |
*
|
| 1 | cup |
pecans
chopped |
|
| 2 | each |
pie shells
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
sugar
|
|
| 1 | dash |
salt
|
*
|
| 105 | ml |
cocoa powder
|
|
| 346.8 | ml/g |
evaporated milk
|
|
| 5 | ml |
vanilla extract
|
|
| 4 | large |
eggs
beaten |
|
| 118 | ml |
margarine
melted |
|
| 473 | ml |
coconut
flaked |
*
|
| 237 | ml |
pecans
chopped |
|
| 2 | each |
pie shells
|
* |
Directions
Combine sugar, salt and cocoa in bowl.
Stir in evaporated milk, vanilla, eggs and melted butter.
Blend well. Stir in coconut and pecans.
Turn batter into 2 pie shells.
Bake at 350℉ (180℃). for 40 minutes or until set around the edges.
Cool and refrigerate. One pie to eat and one pie to freeze for later.
The pies freeze well.
