Crustless chocaroon pie

Yield: 6 Servings

Measure Ingredient
3 Squares Baker's unsweetened chocolate
½ cup Butter or margarine
3 Eggs; slightly beaten
¾ cup Sugar
½ cup All-purpose flour
1 teaspoon Vanilla
⅔ cup Sweetened condensed milk
2⅔ cup Baker's angel flake coconut

Melt chocolate and butter in saucepan over low heat. (Or heat in nonmetal bowl in microwave on high power for 1 to 1-½ minutes, stirring once; then stir until completely melted.) Stir in eggs, sugar, flour and vanilla. Pour into greased 9-inch pie pan. Combine milk and coconut; spoon over chocolate mixture leaving ½ to 1-inch border. Bake at 350 degrees for 30 minutes.

Cool.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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