Nothing says diners like 13 ea Ozs Evaporated Milk (1 Can)
-Pie A La Mode 3 1/2 oz Flaked Coconut (1 Can)
Makes 8 Servings 1/2 c Granulated Sugar
4 ea Ozs Sweet Cooking Chocolate 3 lg Eggs, Lightly Beaten
-(1 bar) 1 ea Unbaked 9-Inch Pie Shell
1/4 c Butter Or Regular Vanilla Ice Cream (Optional)
-Margarine, Softened
Heat the oven to 400 Degrees F. In a medium-size saucepan over very
low heat, melt the chocolate and butter. Add the evaporated milk,
coconut, sugar and eggs. Pour the mixture into the prepared
piecrust. Bake for 30 minutes or until a knife inserted in the center
of the fillings comes out clean. Serve the pie warm or at room
temperature and top with vanilla ice cream, if desired.
MICROWAVE DIRECTIONS: Prick the unbaked piecrust with a fork and
microwave on high (100%) power 4 to 5 minutes, rotating the pie plate
twice then set aside. In a microwave mixing bowl, combine the
chocolate and butter cooking, uncovered, on hit (100% power) 1 1/2 to
2 minutes until the chocolate is melted, stirring once. Stir in the
remaining ingredients and cook, uncovered, on high (100% power) 4 to
5 minutes until the mixture is slightly thickened, stirring once
every minute. Pour the mixture into a prebaked pie shell and cook on
high (100 % power) 1 1/2 to 2 minutes until the filling is puffed
around the edges rotating the pie once during cooking.
From The Redbook Magazine January 1986
Yields
8 servings