Chocolate Easter Pie
3 c Sugar
7 tbsp Baking Cocoa
13 oz Evaporated Milk
4 Eggs: Lg, Beaten
1/2 c Butter Or Regular Margarine
1 ts Vanilla
2 c Coconut; Flaked
1 c Pecans; Chopped
2 Unbaked 9-inch Pie Shells
Melt the margarine and set aside.
Combine the sugar and baking cocoa in a bowl.
Stir in the evaporated milk, eggs, melted butter or margarine, and
vanilla, blending well. Stir in the coconut and pecans and turn into two
unbaked pie shells.
Bake in a 350 degree F. oven for 40 minutes or until set around the
edges. Cool on racks.
Makes 2 pies of 6 servings each.
3 c Sugar
7 tbsp Baking Cocoa
13 oz Evaporated Milk
4 Eggs: Lg, Beaten
1/2 c Butter Or Regular Margarine
1 ts Vanilla
2 c Coconut; Flaked
1 c Pecans; Chopped
2 Unbaked 9-inch Pie Shells
Melt the margarine and set aside.
Combine the sugar and baking cocoa in a bowl.
Stir in the evaporated milk, eggs, melted butter or margarine, and
vanilla, blending well. Stir in the coconut and pecans and turn into two
unbaked pie shells.
Bake in a 350 degree F. oven for 40 minutes or until set around the
edges. Cool on racks.
Makes 2 pies of 6 servings each.
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