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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 12 |
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A luscious, decadent dessert! This is a family favorite that I make mostly at Thanksgiving and Christmas. My mother-in-law taught me how to make this. Ingredients:
3 cups sugar |
7 tablespoons cocoa |
1 teaspoon salt |
4 eggs, lightly beaten |
14 ounces evaporated milk |
1 tablespoon vanilla extract |
1/2 cup butter, melted |
2 cups grated coconut |
2 cups coarsely chopped pecans, plus |
18 whole pecan halves, reserved |
3 unbaked regular pie crusts (not deep dish) |
Directions:
1. Blend sugar, cocoa and salt together well. Set aside.
2. In large bowl beat eggs with milk, vanilla and melted butter.
3. Blend in dry ingredients, then stir in coconut and chopped pecans.
4. Place empty pie shells on baking sheets before filling. (This makes.
5. it easier to transfer the filled pies to the oven.)
6. Divide mixture evenly among the pie shells.
7. Top with 6 pecan halves per pie.
8. Bake in 350°F oven for 40 minutes or until pie is set but not hard in center.
9. Allow to cool completely before serving.
10. These make great gifts at Christmas! Just wrap in foil and top with a festive bow.
11. Pies can be frozen for later use. Wrap tightly in plastic wrap and foil. Thaw at room temperature before serving.
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