Chocolate coconut pie^

Yield: 1 servings

Measure Ingredient
1 pack (15 oz) refrigerated
Piecrusts
2 teaspoons All-purpose flour
1 cup Butter or margarine
4 Sq (1 oz) semisweet
Chocolate
2 cups Sugar
½ cup Light corn syrup
¼ teaspoon Salt
6 larges Eggs, lightly beaten
1 teaspoon Vanilla extract
1 can (7 oz) flaked coconut

Unfold piecrust, press out the fold; sprinkle 1 ts flour, spreading over surface. Put crust in a 2 9" pieplates, flour side down. Fold edges under and

crimp.

In a medium saucepan combine butter and chocolate; cook, stirring often, on low heat until chocolate melts. Remove from heat. Add sugar, corn syrup, and

salt, stir well. Let cool slightly.

Stir eggs, vanilla, and coconut. Pour into pastry shells.

At 350F. bake for 35 mins. or just until set. (Do not overbake.) Southern Living Home for the Holidays 1994 Shared by Carolyn Shaw 12-95

Submitted By CAROLYN SHAW On 12-28-95

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