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German Chocolate Pie
12 servings



Pie Filling:
3 Cups Sugar 
7 Tbs. Baking Cocoa 
13 oz Evaporated Milk 
4 eggs, Beaten 
1/2 Cup butter 
1 tsp. Vanilla 
2 Cup coconut, flaked
1 Cup pecans, chopped 
2 ea Unbaked 9-inch Pie Shells (use recipe below) 

Pie Crust:
1/3 cup plus 1 tablespoon shortening or 1/3 cup lard 
1 cup all-purpose flour 
1/4 teaspoon salt 
2 to 3 tablespoons cold water 

Pie Crust:
Combine flour and salt in bowl. Add shortening or butter and blend with fork or pastry cutter until mixture is fairly coarse. Add water, 1 tablespoon at a time, gently mixing dough after each addition until dough forms a ball. Place dough on a lightly floured surface and roll into a 10 to 11 inch circle. Line 9-inch pie pan. Flute edges. Chill until use. 

Pre-heat oven to 350 degrees F. 
Melt the margarine and set aside.

Combine the sugar and baking cocoa in a bowl. Stir in the evaporated 
milk, eggs, melted butter, and vanilla. Blend well. 

Stir in the coconut and pecans and turn into two unbaked pie shells. Bake in a 350 degree F. oven for about 40 minutes.

Cool on racks. 

Decorate the top with whip cream and chocolate sprinkles. 

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