Mini Coconut-Chocolate Pies

Makes 8 mini-pies

• 2 ounces semi-sweet baking chocolate
• 2 tbsp (30g) butter
• 6 ounces evaporated milk
• 3/4 cups sugar
• 1 1/2 tbsp cornstarch
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 1/3 cup flaked coconut (sweetened or unsweetened)
• 1/3 cup chopped, toasted walnuts
• pinch of salt
• 8 Keebler mini-graham cracker crust pie shells

Preheat oven to 375F.

Melt chocolate and butter together using your preferred method. I use the microwave, myself. Stir in evaporated milk and set aside.

Mix together sugar, cornstarch and salt, then add the egg and vanilla. Whisk in chocolate, then stir in pecans and coconut.

Set the pie shells on a baking sheet. Pour filling in to the edge, you should just enough for 8. Bake for 20- 25 minutes. They should be browned and not very jiggly at all. Cool for 2+ hours to room temperature then refrigerate overnight. Serve topped with whipped cream and chocolate shavings.