Adapted from Better Homes and Gardens
1 small box non-instant pudding OR
3/4 c. sugar
1/4 c. cornstarch
3 c. milk
3 oz. Semi-sweet chocolate chips (1/2 c.)
1 T. margarine or butter
1 1/2 t. vanilla
1/2 c. toasted chopped pecans*
1/2 c. toasted sweetened shredded coconut*
mini chocolate chips
1 baked pastry pie shell
*reserve 2 T. of coconut and 2T. of pecans for garnishing the top of the pie.
Combine sugar and cornstarch. Gradually stir in milk. Add chocolate.
Cook and stir over med. high heat till thickened and bubbly. Cook and stir for 2 minutes more.
Remove from heat.
In a separate bowl, beat egg yolks with a fork and gradually add 1 c. of hot pudding mixture
to the eggs, stirring quickly.
Pour egg mixture back into the hot pudding and stir completely. Bring to a gentle boil on med.
heat. Cook and stir for 2
Remove from heat, add butter, vanilla, pecans and coconut. Stir.Pour over baked pie shell. Smooth the top and cover with plastic wrap.
Put into fridge to chill for 4-6 hours.
Garnish with whipped cream, coconut, pecans and mini chips.