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

1. Heat oven to 350 degrees F.
2. Whisk 3 eggs, whole milk and chocolate in medium bowl until blended.
3. Add dry pudding mix; beat 2 min.
4. Pour into crust.
5. Bake 55 min.
6. to 1 hour or until center is almost set.
7. Cool.
8. Meanwhile, whisk evaporated milk and remaining egg in medium saucepan until blended.
9. Add sugar and butter; cook and stir on medium heat 8 min.
10. or until thickened and golden brown.
11. Remove from heat.
12. Add coconut, nuts and vanilla; mix well.
13. Cool to desired spreading consistency.
14. Spread coconut mixture onto pie.
15. 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)