Rich Chocolate Coconut Pie
Yield
servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
semi-sweet chocolate
null, null |
|
| ¼ | cup |
butter
or margarine |
|
| 1 | can |
evaporated milk
|
|
| 1 ⅓ | cups |
coconut
flake |
*
|
| 3 | large |
eggs
slightly beaten |
|
| ½ | cup |
sugar
|
|
| 1 | each |
pie shell (9 inch)
unbaked, 9 inch |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
semi-sweet chocolate
null, null |
|
| 59 | ml |
butter
or margarine |
|
| 1 | can |
evaporated milk
|
|
| 315 | ml |
coconut
flake |
*
|
| 3 | large |
eggs
slightly beaten |
|
| 118 | ml |
sugar
|
|
| 1 | each |
pie shell (9 inch)
unbaked, 9 inch |
|
Directions
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.
