Prep 15 mins
Cook 50 mins
A wonderfully rich dessert from Wyatt's as published in our local paper.
- 1 1⁄3 cups sugar
- 2 tablespoons cocoa
- 1 tablespoon cornstarch
- 3 tablespoons cake flour
- 1⁄8 teaspoon vanilla extract
- 1⁄8 teaspoon salt
- 3 tablespoons hot water
- 3 eggs, beaten
- 1 (12 ounce) can evaporated milk
- 1 9" unbaked pie shell
- 1 ounce chopped pecans
- 2 ounces shredded coconut
- Preheat oven to 375F.
- Whip sugar, cocoa, cornstarch, flour, vanilla, salt, and hot water until smooth.
- Stir in eggs; add canned milk.
- Mix well and pour into unbaked pie shell.
- Top with pecans and coconut.
- Bake 50 to 60 minutes (center will be a little fudgy).
- Cool before cutting.
A walk down memory lane. I remember Wyatt's Cafeteria quite well. It was our families stopping off point after church on Sunday. I did not learn until recently that this pie was my sons favorite. I made it today for dessert and it was definately a big hit. Thanks for posting a great recipe and wonderful memories. Would not change a thing.
Sorry, I served this to a group of people last night for dessert who left half a slice each on their plates. Disappointing taste, very little taste. Nice texture, but I won't be making this one again.