1 refrigerated pie crust, or use a chocolate graham crust so good!!
1 package (4 oz) sweet baking chocolate, chopped
1/4 cup butter
1 teaspoon vanilla
1/2 teaspoon almond
1 can (12 oz) evaporated milk
1- 1/2 cups sugar
2 -1/2 tablespoons cornstarch
pinch of salt
4 egg yolks
Coconut and pecans are to be sprinkle over top of pie
1-1/2 cup flaked coconut
1- 1/2 cup chopped pecans
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Heat oven to 375° degrees. Place pie crust in 9-inch pie plate as directed. In 1quart saucepan, warmth chocolate and butter over medium to low warmth till melted and aggregate may be stirred smooth. Remove from warmth, steadily stir in milk.
In medium bowl, blend sugar, cornstarch and salt. In small bowl, blend egg yolks, vanilla and almond extract. Gradually upload chocolate aggregate to egg aggregate, stirring whisk. Add chocolate, egg yolk aggregate to cornstarch aggregate, stirring with whisk. Pour filling into crust.
In small bowl, blend coconut and pecans collectively and sprinkle over pinnacle of pie.
Bake forty five to 50 mins or till puffed and nearly set. Cool absolutely on cooling rack, approximately five hours or longer.
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