German Chocolate Pie
mary bowles
1 9 Inch unbaked pie crust
Filling:
4 Oz Sweet Cooking Chocolate
1/3 C butter
3/4 C sugar
1 Tb flour
3 eggs -- separated
1 T vanilla
Topping:
1/2 C Sweetened Condensed Milk
1 egg
1 C coconut
1/2 C pecans -- chopped
1 T vanilla
In large saucepan, over low heat, melt chocolate and butter, stirring until smooth. Remove from heat.
Add sugar, flour, 3 egg yolks and 1 teaspoon vanilla. Stir until well blended. In a small bowl, beat 3 egg whites until stiff peaks form. Fold into chocolate mixture.
Pour into pie crust and bake at 375 degrees for 24 to 30 minutes or until filling is set. Remove from oven; cool.
Mix topping ingredients in a small bowl; blend well. Spread carefully over baked filling. Broil for 2 to 3 minutes or until coconut begins to brown. Watch carefully as not to burn crust. Cool completely before cutting.
By "Lloyd A. Carver"on Jan 5, 1996
mary bowles
1 9 Inch unbaked pie crust
Filling:
4 Oz Sweet Cooking Chocolate
1/3 C butter
3/4 C sugar
1 Tb flour
3 eggs -- separated
1 T vanilla
Topping:
1/2 C Sweetened Condensed Milk
1 egg
1 C coconut
1/2 C pecans -- chopped
1 T vanilla
In large saucepan, over low heat, melt chocolate and butter, stirring until smooth. Remove from heat.
Add sugar, flour, 3 egg yolks and 1 teaspoon vanilla. Stir until well blended. In a small bowl, beat 3 egg whites until stiff peaks form. Fold into chocolate mixture.
Pour into pie crust and bake at 375 degrees for 24 to 30 minutes or until filling is set. Remove from oven; cool.
Mix topping ingredients in a small bowl; blend well. Spread carefully over baked filling. Broil for 2 to 3 minutes or until coconut begins to brown. Watch carefully as not to burn crust. Cool completely before cutting.
By "Lloyd A. Carver"
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