1 pk (15 oz) refrigerated 2 c Sugar
Piecrusts 1/2 c Light corn syrup
2 ts All-purpose flour 1/4 ts Salt
1 c Butter or margarine 6 lg Eggs, lightly beaten
4 Sq (1 oz) semisweet 1 ts Vanilla extract
Chocolate 1 cn (7 oz) flaked coconut
Unfold piecrust, press out the fold; sprinkle 1 ts flour, spreading
over surface. Put crust in a 2 9″ pieplates, flour side down. Fold
edges under and
crimp.
In a medium saucepan combine butter and chocolate; cook, stirring
often, on low heat until chocolate melts. Remove from heat. Add
sugar, corn syrup, and
salt, stir well. Let cool slightly.
Stir eggs, vanilla, and coconut. Pour into pastry shells.
At 350F. bake for 35 mins. or just until set. (Do not overbake.)
Southern Living Home for the Holidays 1994
Shared by Carolyn Shaw 12-95
Yields
1 servings