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Recipe: 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.

Measuring Fruits For Recipes

Apples 1 pound (3 or 4 medium) = 3 cups sliced 

Bananas 1 pound (3 or 4 medium) = 1-3/4 cups mashed 

Berries 1 quart = 3-1/2 cups 

Dates 1 pound = 2-1/2 cups pitted 

Lemon 1 whole = 1 to 3 tablespoons juice; 1 to 1-1/2 teaspoons grated rind 

Lime 1 whole = 1-1/2 to 2 tablespoons juice 

Orange 1 medium = 6 to 8 tablespoons juice; 2 to 3 tablespoons grated rind 

Peaches 1 pound (4 medium) = 3 cups sliced 

Pears 1 pound (4 medium) = 2 cups sliced 

Rhubarb 1 pound = 2 cups cooked 

Strawberries 1 quart = 4 cups sliced 

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