Name: Chocolate Coconut Cream Pie
Cuisine: American
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

CategoryDesserts

Yields1 Serving

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