1 1/2 tb Butter or margarine, 1 Egg
-softened 3 tb Flour
2 c Bakers Angel Flake Coconut 1 ts Vanilla
1 cn (13 ozs) Evaporated milk 4 Squares Bakers semi-sweet
2/3 c Firmly packed brown sugar or -chocolate – cut in half
-granulated sugar
Spread butter evenly on bottom and sides of a 9″ pie pan. Press in
1.1/3 cups of the coconut. Combine the milk, sugar, egg, flour,
vanilla and chocolate in blender container. Blend on high speed for
about 1.1/2 minutes or until smooth. Pour into coconut lined pan and
sprinkle with remaining coconut. Bake at 350 degrees for 30 minutes.
Serve warm or cool.
Store any remaining leftovers in refrigerator.
Yields
6 servings