Recipe - Chocolate Coconut Pie

1 pack (15 oz) refrigerated
Piecrusts
2 teaspoon Allpurpose flour
1 cup Butter or margarine
4 Sq (1 oz) semisweet
Chocolate
2 cup Sugar
One half cup Light corn syrup
One fourth teaspoon Salt
6 lg Eggs, lightly beaten
1 teaspoon Vanilla extract
1 cn (7 oz) flaked coconut

Unfold piecrust, press out the fold; sprinkle 1 teaspoon flour, spreading over
surface. Put crust in a 2 9" pieplates, flour side down. Fold edges under
and crimp.

In a medium saucepan combine butter and chocolate; cook, stirring often, on
low heat until chocolate melts. Remove from heat. Add sugar, corn syrup,
and salt, stir well. Let cool slightly.

Stir eggs, vanilla, and coconut. Pour into pastry shells.

At 350F. bake for 35 mins. or just until set. (Do not overbake.)

Southern Living Home for the Holidays 1994 Shared by Carolyn Shaw 1295
Posted to MealMaster Recipes List, Digest #157

Date: Wed, 5 Jun 1996 18:41:13 0500

From: pickell@cyberspc.mb.ca (S.Pickell)