2 ¾ cups graham cracker crumbs
⅓ cup margarine, softened
¼ cup sugar
4 oz sweet chocolate
¼ cup margarine
14 oz sweetened condensed milk
½ cup unsifted flour
1 tsp vanilla
⅛ tsp salted
2 eggs, beaten
3 ⅔ cups flaked coconut
1 cup chopped pecans
1
Combine graham cracker crumbs, 1/3 cup softened margarine and sugar.
2
Blend with a fork. Press evenly on bottom and sides of pie pan.
3
In a heavy saucepan, over low heat, melt chocolate and 1/4 cup margarine.
4
Add milk, flour, vanilla, salt, and eggs and mix well. Stir in 1 cup coconuts and pecans.
5
Pour into crust and garnish with remaining coconut. Bake 40 to 50 minutes in a 350 degree F. oven.
6
Cool thoroughly before cutting.
Suggested Handi-Foil Products:
20395 – Cook-n-Carry® Pie Pans w/Lids
20305 – Pie Pans
Ingredients
2 ¾ cups graham cracker crumbs
⅓ cup margarine, softened
¼ cup sugar
4 oz sweet chocolate
¼ cup margarine
14 oz sweetened condensed milk
½ cup unsifted flour
1 tsp vanilla
⅛ tsp salted
2 eggs, beaten
3 ⅔ cups flaked coconut
1 cup chopped pecans