Coconut fudge pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | tablespoon | Butter or margarine, softened |
| 2 | cups | Bakers Angel Flake Coconut |
| 1 | can | (13 ozs) Evaporated milk |
| ⅔ | cup | Firmly packed brown sugar or granulated sugar |
| 1 | Egg | |
| 3 | tablespoons | Flour |
| 1 | teaspoon | Vanilla |
| 4 | Squares Bakers semi-sweet chocolate - cut in half | |
Directions
Spread butter evenly on bottom and sides of a 9" pie pan. Press in 1⅒/3 cups of the coconut. Combine the milk, sugar, egg, flour, vanilla and chocolate in blender container. Blend on high speed for about 1⅒/2 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.
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