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I got these recipes from a friend.  I haven't had the chance to make them, but I've 
tasted both pies and they are fabulous.  Enjoy! 
 
German Chocolate Pie & Old Fashioned Coconut Pie
 
German Chocolate Pie
 
Chocolate Filling Layer
1/3 cup sugar
3 tbsp. corn starch
1 1/2 cups milk
1 4-oz. bar German Sweet chocolate, chopped
1 tbsp. butter
2 egg yolks, beaten
1 tsp. vanilla
1 9-inch baked pie shell
 
In medium saucepan, combine sugar and cornstarch.  Stir in milk, chocolate and 
butter.  Cook and stir until thickened and bubbly.  Reduce heat and cook, stirring 
constantly, for 2 additional minutes.  Gradually stir about 1 cup of mixture into 
egg yolks.  Return mixture with egg yolks to saucepan and bring to a boil.  Cook 
and stir 2 more minutes.  Stir in vanilla.  Turn hot pie filling into baked pie 
shell.
 
Coconut Pecan Layer
1 egg, beaten
1 5-oz. can evaporated milk
1/2 cup sugar
1/4 c. butter
1 1/3 cup flaked coconut
1/2 c. chopped pecans
 
In medium saucepan, combine egg, evaporated milk, sugar and butter.  Cook and stir 
over medium heat until mixture is thickened and bubbly.  Stir in coconut and 
pecans.  Spread coconut pecan mixture evenly over chocolate filling.  Cool pie on 
wire rack.  Chill thoroughly before serving.
 
Old Fashioned Coconut Pie
 
1 1/2 cups half & half
1 1/2 cups coconut milk (1 can)
2 eggs, beaten
3/4 cup sugar
1/3 cup cornstarch
1/4 tsp. salt
1 cup coconut, divided
1 tsp. vanilla
1 cup whipping cream
1 baked 9-inch pie shell
 
Toast 1/4 cup coconut and set aside for topping.
Combine half & half, coconut milk, eggs, sugar, cornstarch and salt.  Microwave for 
2 minutes.  Stir.  Microwave for 3-4 additional minutes, stirring every minute 
until thick.  Stir in 3/4 cup coconut and vanilla.  Cool.  Turn filling into baked 
pie shell.  Whip cream and spread over top of filling.  Sprinkle with toasted 
coconut.  Chill 2-4 hours before serving.
 
Diane Van Gorden, Librarian
Baker MS & HS Library
Baker MT  59313-0659
 
books. cats. quilts. life is good.


      

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