German Chocolate Pie
- 4 eggs, divided
- 1-1/2 cups whole milk
- 1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate, melted
- 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
- 1 ready-to-use graham cracker crumb crust (6 oz.)
- 1 can (5 oz.) evaporated milk
- 3/4 cup sugar
- 6 Tbsp. butter
- 1 cup BAKER'S ANGEL FLAKE Coconut
- 3/4 cup PLANTERS Pecan Halves
- 1 tsp. vanilla
- Heat oven to 350 degrees F.
- Whisk 3 eggs, whole milk and chocolate in medium bowl until blended.
- Add dry pudding mix; beat 2 min.
- Pour into crust.
- Bake 55 min.
- to 1 hour or until center is almost set.
- Cool.
- Meanwhile, whisk evaporated milk and remaining egg in medium saucepan until blended.
- Add sugar and butter; cook and stir on medium heat 8 min.
- or until thickened and golden brown.
- Remove from heat.
- Add coconut, nuts and vanilla; mix well.
- Cool to desired spreading consistency.
- Spread coconut mixture onto pie.
- Refrigerate 4 hours.
eggs, milk, s sweet chocolate, ready, milk, sugar, butter, s angel, halves, vanilla
Taken from www.kraftrecipes.com/recipes/german-chocolate-pie-183600.aspx (may not work)