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Chocolate Coconut Cream Pie

Yields1 Serving

Chocolate Coconut Pie

 2 ¾ cups graham cracker crumbs
  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
  tsp salted
 2 eggs, beaten
 3 ⅔ cups flaked coconut
 1 cup chopped pecans

Combine graham cracker crumbs, 1/3 cup softened margarine and sugar.


Blend with a fork. Press evenly on bottom and sides of pie pan.


In a heavy saucepan, over low heat, melt chocolate and 1/4 cup margarine.


Add milk, flour, vanilla, salt, and eggs and mix well. Stir in 1 cup coconuts and pecans.


Pour into crust and garnish with remaining coconut. Bake 40 to 50 minutes in a 350 degree F. oven.


Cool thoroughly before cutting.

Suggested Handi-Foil Products:
20395 – Cook-n-Carry® Pie Pans w/Lids
20305 – Pie Pans