German Chocolate Pie

[Roxy]

German Chocolate Pie:

 

Prick the regular pastry pie crust and bake 8 minutes; remove and set aside.

 

In saucepan, boil 1 minute:

 

1/3 cup butter

1/3 cup brown sugar

1/3 cup chopped pecans

1/3 cup Angel Flake Coconut

 

Spread mixture in bottom of pie crust; return and bake an additional 7 minutes; cool.

 

While crust cools, add 1 small pkg. of vanilla pudding (not instant) and 1 bar of Baker's Sweet German Chocolate to 2-1/4 cups milk. Cook until thickened. Cool 10 minutes and pour into pie shell. Keep in refrigerator. When completely cool, top with whipped cream.