Happy Thanksgiving!

Today on my Facebook page we discussed some of my friends favorite Thanksgiving recipes, so I asked for them to send me a few to share. I'll be posting a number of them for the next few days. Be sure to page through the blog links to see them all.

Here's our first contribution. Enjoy!

 From Dianne Green ~ Thanks, Dianne!

German Chocolate Pie

1 pkg (4 Oz) Baker’s German’s Sweet Chocolate (green package)

¼ cup (1/2 stick) butter or margarine

1 can (12 oz) evaporated milk

1 1/2 cups sugar

3 Tbsp. Cornstarch

1/8 tsp. Salt

2 eggs, slightly beaten

1 tsp. Vanilla

1 deep-dish 9 inch shell, uncooked

1 1/3 cups Baker’s Angle Flake Coconut

Preheat oven to 375. Melt chocolate and butter in saucepan on very low heat, stirring constantly. Remove from heat and slowly add can of milk and mix well. Mix sugar, cornstarch and salt in medium bowl; beat eggs in separate small bowl then add to sugar mixture along with vanilla. Gradually add chocolate mixture, mixing until well blended (about 2 minutes). Place pie shell in the middle of a baking sheet (makes it easier to get pie in and out of oven). Pour mixture into pie shell; sprinkle with coconut. (Shell will be quite full; filling will not rise over sides) Bake 45 to 50 minutes or until top is puffed and browned. (filling will be soft, but will set while cooling.) Cool at room temperature for 15 min, then refrigerate for at least 4 hours. Garnish with whipped cream or cool whip before serving. If topping browns too quickly, cover loosely with foil during the last 15 min. of baking.