Chocolate coconut pie^
1 servings
Ingredients
| Quantity | 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 |
Directions
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