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.

Author: Marie Yates Taylor

I'm living on the Texas Gulf Coast, where weather quickly changes. I post weather, disaster-related infos I receive, and weather history. And ... much more. Add your stories, and post along with me about your area too. Surviving is all about the public and informed preparedness.

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