Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Stick butter |
| 3½ tablespoon | Cocoa |
| 1½ cup | Sugar |
| 1 can | (5-oz) evaporated milk |
| 2 \N | Eggs |
| 1 teaspoon | Vanilla |
| 1 \N | Unbaked pie shell |
| ½ pint | Cream; whipped |
| \N \N | Chopped almonds; optional |
Melt butter and cool. Mix by hand cocoa, sugar, milk, eggs and vanilla. Add butter. Pour into unbaked pie shell. Bake at 325 for 45-60 minutes or until firm. Cool; refrigerate. Top with whipped cream. Sprinkle with sliced almonds.
MRS CAMILLE E. BROWN
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .