Katiecooks
New member
Ingredients:
1 unbaked pie crust
1/4 C Vegetable shortening
1 4 oz. bar of sweet baking chocolate
1 can sweetened condensed milk
1/2 C all-purpose flour
2 eggs, well beaten
1 tsp. vanilla
1/4 tsp. salt
1 C flaked coconut
1 C chopped pecans
Directions:
Preheat oven to 350 degrees.
Melt 1/4 C shortening and chocolate in heavy saucepan over low heat. Remove from heat. Stir in condensed milk, flour, eggs, vanilla and salt and mix well. Stir in coconut and nuts. Pour into unbaked pie crust.
Bake for 40 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack. Serve with whipped topping or ice cream if desired. Refrigerate leftover pie. Yummy!!
1 unbaked pie crust
1/4 C Vegetable shortening
1 4 oz. bar of sweet baking chocolate
1 can sweetened condensed milk
1/2 C all-purpose flour
2 eggs, well beaten
1 tsp. vanilla
1/4 tsp. salt
1 C flaked coconut
1 C chopped pecans
Directions:
Preheat oven to 350 degrees.
Melt 1/4 C shortening and chocolate in heavy saucepan over low heat. Remove from heat. Stir in condensed milk, flour, eggs, vanilla and salt and mix well. Stir in coconut and nuts. Pour into unbaked pie crust.
Bake for 40 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack. Serve with whipped topping or ice cream if desired. Refrigerate leftover pie. Yummy!!