German Sweet Chocolate Pie serves 8 From Strong Bones cookbook
2 (4 serv) pkg. Jello s/f chocolate cook and serve pudding mix 1 1/3 cups Carnation n/f dry milk powder 3 cups water 1 tsp. vanilla extract 1 tsp. coconut extract 1 (6 oz) Keebler chocolate piecrust 6 tabl. purchased graham cracker crumbs or 6 (2 1/2 inch) graham crackers, made into fine crumbs 2 tabl. flaked coconut (divided) 2 tabl. (1/2 oz) chopped pecans (divided)
Preheat oven to 350 degrees. In a medium saucepan, combine dry pudding mixes, dry milk powder and water. Mix well to combine. Cook over medium heat for 5 min. or until mixture thickens and starts to boil, stirring constantly. Remove from heat. Stir in vanilla and coconut extracts. Pour 1/3 of pudding mixture into piecrust. Evenly sprinkle 1/2 of cracker crumbs, 1 tsp. coconut, and 1 tsp. pecans over top. Gently spoon remaining pudding over top of crumbs. Evenly sprinkle remaining cracker crumbs, remaining coconut, and pecans evenly over the top. Bake for 30 min. Place pie plate on a wire rack and allow to cool completely. Refrig. for at least 2 hours. Cut into 8 servings.
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