Tune into #InTheKitchenWithKat!
Filling ingredients:14 oz. can Borden’s Sweetened Condensed Milk4 oz. Semi -Sweet Chocolate bits2 Eggs
Pie Crust:Keebler Chocolate Flavored CrustOr, make your own from finely crumbled chocolate cookies, 1/2 Cup Sugar, and1/4 Stick Butter
Topping ingredients:1/2 Stick Butter3/4 Cup Light Brown Sugar1/3 Cup Evaporated Milk1 1/3 Cups Sweetened Shredded Coconut1⁄2 Cup Finely Chopped Pecans
Directions:Melt chocolate bits in top of a double boiler. Remove pan from heat, and mix insweetened condensed milk. Beat eggs lightly, and add to mixture, beating well tomix, but not overbeating. Pour filling into pie shell. Bake at 323 degrees for 35minutes.
Topping: While pie is cooling, melt butter in top of double boiler:Add brown sugar to melted butter, and cook, stirring often, for 10 minutes. Stir inevaporated milk and cook for another 5 minutes. Stir in coconut and pecans andcook another 5 minutes. Remove mixture from heat, and allow to cool for 10minutes. Spread gently over pie. Refrigerate pie for up to 1 hour before servingfor best flavor.
"Hi dear sweet sister,
Have been meaning to send this recipe to you for a good while now. When I was in college at Roanoke College in Salem, VA, after my freshman year I worked at Allstate in policy files. Their cafeteria had the most amazing German Chocolate Pie. I asked but they would not give me the recipe. After Chuck and I got married I began trying to recreate the German Chocolate Pie.
Poor Chuck had to suffer through many chocolate pies until I finally created the attached German Chocolate Pie recipe. (Yeah, poor guy was a confirmed chocoholic! Boy, did he suffer!)
Anyway, people seem to love it. For some reason, it works better for me to make two at a time."
