Crustless chocaroon pie
6 Servings
Ingredients
| Quantity | 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 |
Directions
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, .