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Rich Chocolate Coconut Pie

Author/Submitted by: BAKER'S All Natural Semi-Sweet Chocolate label, Marilyn Sultar
Servings: 8
Categories: Chocolate / Desserts / Pies & Pastries

4  ounces  semisweet chocolate, Baker's
1/4  cup  butter or margarine
13  ounces  evaporated milk
1 1/3  cups  Angel flake coconut, Baker's
3    eggs, slightly beaten
1/2  cup  sugar
1    Pie shell, unbaked 9"

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.

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