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Chocolate Coconut Pie

Ingredients
 

1 package (15 oz) refrigerated
1 piecrusts
2 tsp all-purpose flour
1 cup butter or margarine
4 sq (1 oz) semisweet
1 chocolate
2 cup sugar
1/2 cup light corn syrup
1/4 tsp salt
6 large eggs, lightly beaten
1 tsp vanilla extract
1 can (7 oz) flaked coconut




 
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Preparation
 
Unfold piecrust, press out the fold; sprinkle 1 ts 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
12-95

 

 
Servings: 1

 

 

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