RICH CHOCOLATE COCONUT PIE
4 oz BAKER’S Semi-Sweet Chocolate
1/4 c Butter — or Margarine; 1/2-st
1 cn Evaporated Milk — 13 oz.
1 1/3 c BAKER’S ANGEL FLAKE Coconut-3 1/2 oz.
3 Eggs — slightly beaten
1/2 c Sugar
1 Unbaked 9″ Pie Shell
Melt chocolate and butter in saucepan over very low
heat, stirring constantly. Blend in milk, coconut,
eggs and sugar. Pour into pie shell.
Bake at 400 for 30 mins. Cool; top with whipped
cream or whipped topping or ice cream, if desired.
Store any leftovers pie in refrigerator.