Rich Chocolate Coconut Pie – Baked Goods

4 oz BAKER’S Semi-Sweet Chocolate

1/4 c Butter — or Margarine; 1/2-st

1 cn Evaporated Milk — 13 oz.

1 1/3 c BAKER’S ANGEL FLAKE Coconut-3 1/2 oz.

3 Eggs — slightly beaten

1/2 c Sugar

1 Unbaked 9″ Pie Shell

Melt chocolate and butter in saucepan over very low heat, stirring constantly. Blend in milk, coconut, eggs and sugar. Pour into pie shell. Bake at 400 for 30 mins. Cool; top with whipped cream or whipped topping or ice cream, if desired. Store any leftovers pie in refrigerator.

I have not tried this recipe. It comes from a BAKER’S All Natural Semi-Sweet Chocolate label. Marilyn Sultar