Monday, July 20, 2015


Lately I have been craving chocolate and especially wanting to make a chocolate pie. The hard part has been trying to decide which would be a good recipe to try. There are so many.

When the Northland New Neighbors' League Mexican Train group met at Friend Fran's house, the gathering was small - only 5 of us. As soon as I saw this, I decided it would be a perfect time for me to make a pie....a chocolate pie. Finally!

As I said, I had so many choices and kept changing my mind until the night before I had to make it. The recipe I finally chose was one I had in my recipe box of older recipes. Since I started my blog, I don't use it any more. What I mean is I don't add any more recipes to it. It won't hold any more cards anyway so I guess it is a good thing. I have so much trouble whenever I try to look through it. I end up just pulling out a whole section of cards...I can grab hold of the tabs for the divisions. 

Everyone thoroughly enjoyed it after we finished our game of Mexican Train. I intended to cut it into 6 servings (which everyone agreed that would have been too big) but forgot and cut it into 8 servings. That meant though I could bring a piece home for my husband and leave the rest for Fran's daughter and sil.


1       (8- or 9- inch) unbaked pastry shell (I used my 8-1/2 - inch pie plate)
1       (4 ounce) package sweet cooking chocolate (German)
1/4   cup margarine or butter (1/2 a stick)
1        (14 ounce) can sweetened condensed milk (I used fat free)
1/2    cup unsifted flour
1        teaspoon vanilla extract
1/8    teaspoon salt
2        eggs, beaten
1-1/3 cups flaked coconut
1        cup chopped pecans

Preheat oven to 350 degrees F.

Prepare pie crust.

In a heavy saucepan, over LOW heat, melt the chocolate bar and butter.

Remove from heat and 

add the milk, flour, vanilla, salt, and eggs; mix well.

Reserving 1/4 cup coconut for garnish, stir in remaining coconut and nuts.

Pour into pastry shell.

Garnish with remaining coconut.

Bake 40 to 50 minutes or until top is firm and coconut is lightly browned.

Cool thoroughly before cutting.

Garnish with a dollop of whipped cream if desired. (I intended to do this but forgot the whipped topping at home. Next time I won't forget it.)

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