*Ingredients
°1/2 package (1 crust) chilled PillsburyTM pie crusts, softened according to box instructions
°113 g (4 oz) sweetened chocolate, chopped
°60 ml (1/4 cup) butter or margarine
°1 can (354 ml) evaporated milk
°375 ml (1 1/2 cups) sugar
°30 ml (2 tablespoons) cornstarch
°0.5 ml (1/8 teaspoon) salt
°4 egg yolks
°2.5 ml (1/2 teaspoon) vanilla
°1 ml (1/4 teaspoon) almond extract
°250 ml (1 cup) coconut flakes
°250 ml (1 cup) chopped pecans
*Steps
1
Preheat the oven to 190 °C (375 °F). Place the crust in a 23-cm (9-inch) glass pie plate as directed on the can for a filled pie crust. In a 900 ml (1 quart) saucepan, heat the chocolate and butter over medium-low heat until the mixture is melted and smooth. Remove from heat; gradually stir in milk.
2
In a medium bowl, combine the sugar, cornstarch and salt. In a small bowl, combine the egg yolks, vanilla and almond extract. Gradually add the chocolate mixture to the egg mixture, stirring with a metal whisk. Add the egg yolk and chocolate mixture to the cornstarch mixture, stirring with a whisk. Place the filling in the crusted mould.
3
In small bowl, combine coconut and pecans; sprinkle over filling.
4
Cook for 45 to 50 minutes or until the mixture has inflated and is almost set. Cool completely on a rack for about 4 hours.
Enjoy !
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