1 pk (15 oz) refrigerated
Piecrusts 2 ts All-purpose flour
1 c Butter or margarine
4 Sq (1 oz) semisweet
Chocolate 2 c Sugar
1/2 c Light corn syrup
1/4 ts Salt
6 lg Eggs, lightly beaten
1 ts Vanilla extract
1 cn (7 oz) flaked coconut
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