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From the Manassas Gourmet Club Dinner
"Oktober Fest" |
| Quantity |
Ingredients |
Preparation Notes |
| 1/3 C |
Sugar |
- Combine 1/3 C sugar and cornstarch in a saucepan
- Gradually add 1 1/2 C Milk, stirring well
- Add chocolate and 1 Tbsp butter, cook, stirring
constantly until chocolate and butter melt and mixture begins to thicken
- Reduce heat and continue cooking for 2 minutes,
stirring constantly
- Gradually stir in two egg yolks
- Cook an additional 2 minutes
- Remove from heat and stir in vanilla
- Pour into baked pie shell
- Combine egg, 1/2 C sugar, 1/4 C butter and
evaporated milk in a saucepan
- Cook over med heat, stirring until mixture thickens
- Remove from heat, add coconut and pecans
- Cool slightly
- Spread coconut mixture over chocolate filling
- Cool slightly
- Cover and chill for four hours before serving.
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| 3 Tbsp |
Cornstarch |
| 1 1/2 C |
Milk |
| 1 4oz Bar |
Sweet Baking
Chocolate, broken into pieces |
| 1 Tbsp |
Butter or
Margarine |
| 2 |
Egg Yolks,
beaten |
| 1 tsp |
Vanilla Extract |
| 1 |
Baked 9" pie
Shell |
| 1 |
Egg, beaten |
| 1/2 C |
Sugar |
| 1/4 C |
Butter or
Margarine |
| 1 5.3 oz Can |
Evaporated Milk |
| 1 1/3 C |
Flaked Coconut |
| 2/3 C |
Chopped pecans |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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