Rich Chocolate Coconut Pie2
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
|
|
| 13 | ounces |
evaporated milk
|
|
| 1 ⅓ | cups |
coconut
flaked |
*
|
| 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
|
|
| 375.7 | ml/g |
evaporated milk
|
|
| 315 | ml |
coconut
flaked |
*
|
| 3 | large |
eggs
slightly beaten |
|
| 118 | ml |
sugar
|
|
| 1 | each |
pie shell (9 inch)
unbaked, 9 inch |
|
Directions
Preheat oven to 4000F.
Melt chocolate and butter in saucepan over very low heat, stirring constantly.
Blend in milk, coconut, eggs and sugar.
Pour into pie shell.
Bake for 30 minutes.
Cool; top with whipped cream or whipped topping or ice cream, if desired.
Store any leftovers in refrigerator.
