Here is how I made this luscious pie dessert:
(1) 4 oz. pkg. German Chocolate
1/2 stick BUTTER
Then add, stirring to incorporate:
14 oz. can of evaporated milk
Mix these dry ingredients together:
1 1/2 cups sugar
3 T. cornstarch
1/2 t. salt
Incorporate dry and wet ingredients thoroughly, and pour into uncooked pie shell.
Top with coconut and pecans to taste:
I use about two handfulls of coconut, or 1/2 package, and 1/2 to 2/3 cup of chopped pecans. Just sprinkle on top!
Bake 350* until done and crust is starting to get golden. Filling will be creamy, under rich texture of coconut and pecan. This is how I like it!!
If you bake it at 375* you can get the filling closer to moist brownie texture, and may need to use foil to deflect browning of crust.
Setting and cooling helps it to set and firm. My daughter and I enjoy it hot and don't care if it is runny (hot chocolate fudge...). My husband likes it cool and well set.
PIE CRUST RECIPE:
ENJOY, chocolate lovers, fellow travelers!
Grandma Mary Martha💖