German Sweet Chocolate Pie

This pie is scrumptious! You have to eat it slowly so you can savor each bite. My Mother found the recipe years ago on the back of a package of chocolate. Sometimes the company's that sell products have the best recipes. Yes, I know. They're just trying to sell more of their products. In this case, it works.

Have you ever thought about those folks who do nothing but cook and eat all day. They develop recipes so that the rest of us can eat well. I wonder how many dishes of food they throw out before they get it just right. Or maybe they're so good at what they do, that everything is wonderful. I admit that I've thrown out a few things over the years. I made pies one time. I don't even remember what kind they were. I just remember they were awful. Some things the dogs like. I once made a Chicken Pot Pie that I hated. I don't know why I was surprised that it tasted so awful. I don't even like pot pies. But it sounded good so I figured I would try it. Bad mistake. But the dogs loved it so nothing went to waste.

You won't have that trouble with this recipe. Just don't wait for your slice. This pie goes fast.

German Sweet Chocolate Pie

1 package (4 oz) Baker's German Sweet Chocolate
1/4 cup butter
1 14 1/2-oz can evaporated milk
1 1/2 cups sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 eggs
1 teaspoon vanilla
1 unbaked 10-inch pie shell OR 2 unbaked 8-inch pie shells
1 1/3 cups coconut (Baker's Angel Flake Coconut works great)
1/2 cup chopped pecans

Melt chocolate with butter over low heat, stirring until blended. Remove from heat; gradually blend in the evaporated milk.

Mix the sugar, cornstarch and salt thoroughly. Beat is the eggs and vanilla. Gradually blend in the chocolate mixture. Pour into pie shell.

In a separate bowl, combine the coconut and nuts. Sprinkle this over the pie filling.

Bake at 375 degrees for 45 minutes. Filling will be soft but will set while cooling. Cool at least four hours before cutting.