Roxy
Starter
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.
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.
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