Rich Chocolate Coconut Pie

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.

Advertisements

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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s