Saturday, August 22, 2015

#3591 - Chocolate Pecan Coconut Pies

(by Shirley McNevich)

2 1/2 cups white sugar
7 TBSP Hershey's cocoa
4 beaten eggs
1 tsp. vanilla
1 cup chopped pecans
1 stick butter (melted)
1 - 12oz. can Carnation evaporated milk
a pinch of salt
2 cups Baker's angelflake coconut
3 unbaked pie crust doughs

Grease three 9" pie plates, insert the doughs, flute the edges and spray the insides of the pie doughs with Pam. In a bowl add white sugar and cocoa--stir to mix. Add beaten eggs and vanilla--stir with a whisk. Add melted butter, chopped pecans, Carnation milk, salt and coconut--stir with a whisk to mix. Pour 1/3 of the batter into each pie dough. Bake at 350 degrees for 40-45 minutes--test with a knife for doneness. Cool completely.

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