Coconut fudge pie

Yield: 6 servings

Measure Ingredient
1½ tablespoon Butter or margarine, softened
2 cups Bakers Angel Flake Coconut
1 can (13 ozs) Evaporated milk
⅔ cup Firmly packed brown sugar or granulated sugar
1 \N Egg
3 tablespoons Flour
1 teaspoon Vanilla
4 \N Squares Bakers semi-sweet chocolate - cut in half

Spread butter evenly on bottom and sides of a 9" pie pan. Press in 1⅒/3 cups of the coconut. Combine the milk, sugar, egg, flour, vanilla and chocolate in blender container. Blend on high speed for about 1⅒/2 minutes or until smooth. Pour into coconut lined pan and sprinkle with remaining coconut. Bake at 350 degrees for 30 minutes.

Serve warm or cool.

Store any remaining leftovers in refrigerator.

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