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1 - 10" Pie Crust or 2 - 8" Pie Crusts (adjust baking time for 2 smaller pies)
1 pkg (4oz) SWEET Baking Choc - broken in pieces
1/4 C Butter
1 tsp Vanilla
1 tsp Almond Ext
1 can (12 oz) EVAPORATED Milk
1 1/2 C Sugar
1 1/2 TBSP Cornstarch
Pinch of Salt
4 Egg YOLKS
1 1/2 C Flaked Coconut
1 1/2 C Chopped Pecans
Preheat oven to 375. In 2 qt pan heat choc & butter over med heat until melted & stirred smooth. Remove from heat & gradually stir in milk.
In small bowl mix sugar, starch, & salt. In another small bowl mix yolks & extracts. Now very slowly add your egg mixture to choc....drizzle & stir at the same time. Now add sugar mixture & stir together. Pour into crust.
In a medium bowl mix together the coconut & pecan then sprinkle over top of pie. Bake for 45-50 minutes until puffed & almost set. Cool completely....about 5 hrs.
****Note....they called for a 9" pie crust & I used a DEEP 9" pan & I couldn't put all the coconut & pecans in because it would make it over flow, so I guess if you truly want or need to use a 9" crust, then I'd suggest cutting your coconut & pecans down to 1 cup each. ALSO...this isn't a cheap pie to make, but it's very rich, so a small piece would be enough, so it'll feed many. VERY very good!
1 pkg (4oz) SWEET Baking Choc - broken in pieces
1/4 C Butter
1 tsp Vanilla
1 tsp Almond Ext
1 can (12 oz) EVAPORATED Milk
1 1/2 C Sugar
1 1/2 TBSP Cornstarch
Pinch of Salt
4 Egg YOLKS
1 1/2 C Flaked Coconut
1 1/2 C Chopped Pecans
Preheat oven to 375. In 2 qt pan heat choc & butter over med heat until melted & stirred smooth. Remove from heat & gradually stir in milk.
In small bowl mix sugar, starch, & salt. In another small bowl mix yolks & extracts. Now very slowly add your egg mixture to choc....drizzle & stir at the same time. Now add sugar mixture & stir together. Pour into crust.
In a medium bowl mix together the coconut & pecan then sprinkle over top of pie. Bake for 45-50 minutes until puffed & almost set. Cool completely....about 5 hrs.
****Note....they called for a 9" pie crust & I used a DEEP 9" pan & I couldn't put all the coconut & pecans in because it would make it over flow, so I guess if you truly want or need to use a 9" crust, then I'd suggest cutting your coconut & pecans down to 1 cup each. ALSO...this isn't a cheap pie to make, but it's very rich, so a small piece would be enough, so it'll feed many. VERY very good!
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