Ingredients
Yield: 12 servings
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Pie Filling:
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3
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cups
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sugar
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7
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tablespoons
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Baking Cocoa
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13
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oz
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Evaporated Milk
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4
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eggs, beaten
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½
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cups
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butter
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1
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tablespoon
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vanilla
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2
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cups
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coconut, flaked
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1
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cup
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pecans, chopped
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Pie Crust:
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1/3
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cups
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plus 1 tablespoon shortening or 1/3 cup lard
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1
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cup
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all-purpose flour
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¼
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teaspoons
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salt
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3
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tablespoons
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cold water
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Posted by Joan2007 on Feb 27, 2008
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Instructions
Pie Crust:
Combine flour and salt in bowl. Add shortening or butter and blend with fork or pastry cutter until mixture is fairly coarse. Add water, 1 tablespoon at a time, gently mixing dough after each addition until dough forms a ball. Place dough on a lightly floured surface and roll into a 10 to 11 inch circle. Line 9-inch pie pan. Flute edges. Chill until use. Pre-heat oven to 350 degrees F.
Melt the margarine and set aside. Combine the sugar and baking cocoa in a bowl. Stir in the evaporated
milk, eggs, melted butter, and vanilla. Blend well. Stir in the coconut and pecans and turn into two unbaked pie shells. Bake in a 350 degree F. oven for about 40 minutes. Cool on racks. Decorate the top with whip cream and chocolate sprinkles.
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