German Sweet Chocolate Pie Recipe
Ingredients
| 1 unbaked 9-inch pie shell | ||
| Butter/Margarine | 1/3 Cup (16 tbs) | |
| Packed brown sugar | 1/3 Cup (16 tbs) | |
| Pecans | 1/3 Cup (16 tbs), chopped | |
| 1/3 cup BAKERS® ANGEL FLAKE® Coconut | ||
| Vanilla pudding package | 1 | |
| Chocolate package | 1 , broken | |
| Milk | 2 1/2 Cup (16 tbs) | |
| 1 cup thawed COOL WHIP® Non-Dairy Whipped Topping | ||
Directions
Prick pie shell thoroughly with fork.
Bake in preheated 425° oven for 5 to 8 minutes or until shell begins to brown.
Remove from oven.
Meanwhile, combine butter, brown sugar, nuts and coconut in medium saucepan.
Heat over medium heat until butter and sugar are melted, stirring occasionally.
Spread in bottom of hot pie shell.
Return to 425° oven for 5 minutes or until bubbly; cool.
Combine pie filling mix, chocolate and milk in medium saucepan.
Cook and stir over medium heat until mixture comes to a full boil.
Remove from heat and beat to blend, if necessary.
Cool 5 minutes, stirring twice.
Pour over coconut mixture in pie shell.
Cover surface with plastic wrap.
Chill about 4 hours.
Before serving, remove plastic wrap.
Garnish with whipped topping and sprinkle with additional coconut, if desired.
Bake in preheated 425° oven for 5 to 8 minutes or until shell begins to brown.
Remove from oven.
Meanwhile, combine butter, brown sugar, nuts and coconut in medium saucepan.
Heat over medium heat until butter and sugar are melted, stirring occasionally.
Spread in bottom of hot pie shell.
Return to 425° oven for 5 minutes or until bubbly; cool.
Combine pie filling mix, chocolate and milk in medium saucepan.
Cook and stir over medium heat until mixture comes to a full boil.
Remove from heat and beat to blend, if necessary.
Cool 5 minutes, stirring twice.
Pour over coconut mixture in pie shell.
Cover surface with plastic wrap.
Chill about 4 hours.
Before serving, remove plastic wrap.
Garnish with whipped topping and sprinkle with additional coconut, if desired.
Chef
