1 2/3 cups evaporated milk
3/4 cup sugar
1 1/2 tablespoon instant coffee
1/4 cup oleo
1 4-ounce package German Sweet Chocolate, broken in pieces
3 egg yolks, slightly beaten
1/3 cup flaked coconut
1 teaspoon vanilla
1/3 cup chopped pecans
1/3 cup coconut


Combine milk, sugar, coffee, oleo, and chocolate in a saucepan. Cook and stir well until blended and just come to a boil. Remove from heat. Gradually add egg yolks, then stir rapidly. Blend in 1/3 cup coconut and vanilla. Pour into a pie crust. Top with pecans and remaining coconut. Bake at 350-degrees for 30 minutes.


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