German Sweet Chocolate Pie

German Sweet Chocolate Pie

1/3 cup shredded coconut

1/3 cup chopped pecans

1/3 cup packed brown sugar

1/3 cup butter

1 lightly baked 9" pie shell

1 package (6 serving size) vanilla pudding pie filling, not instant

1 4 oz German's Sweet Chocolate, broken into pieces (no idea what this is, I'm guessing you could sub any kind of bar chocolate here)

2 1/2 cups milk

1-2 cups Whipping Cream

Preheat oven to 450 degrees.  In a medium saucepan, heat coconut, pecans, brown sugar and butter until sugar is dissolved, stirring constantly. Spread into the baked pie shell and bake for 5 minutes until bubbly.  Let cool on wire rack.

In a  saucepan, combine remaining ingredients, except the whipping cream.  Cook as directed on pudding package.  Cool 5 minutes, stirring occasionally.  Pour into the cooled pie shell and cover the surface with plastic wrap.  Chill at least 4 hours. 

To serve, beat the whipping cream on high until medium stiff peaks form and then spread on chilled pie.  Garnish with grated chocolate, if desired.

Recipe Source: Lillian Ulmer/Ann McCabe