Chocaroon Pie

Such a tasty dessert!  Get ready to share the recipe when you share the pie!

I added this recipe to my last cookbook, Fork Favorites, and it came from 

a dear friend in Florida, Jo Ann. 

Her motto is ALWAYS BAKE WITH LOVE!  

Gotta love that right??? 

Jo Ann and I have so many things in common and not only enjoy each other's company...we've been told we look like sisters.  (We both have the same short grey haircuts and wear glasses).  She's a great cook and loves to feed folks 

like I do. 

One bite of this luscious treat and you'll know you will be making it again. 

Instead of making the chocolate bottom layer from scratch, you can also use a brownie mix (9" x 13" family size) and make 2 pies.  

(Your family will thank you!) 

The topping is made with coconut and sweetened condensed milk. 

Now all of you s.c.m. lovers know it's gonna be good! 

And you surely can't go wrong doing that.  I promise you won't have a hard time watching it disappear! 

CHOCAROON PIE 

Crust: 

3 sq. unsweetened chocolate 

(you may substitute 9Tb. baking cocoa and 3 Tb. oil) 

1/2 c. butter or margarine

3/4 c. sugar 

3 eggs, slightly beaten

1/2 c. all purpose flour

1 tsp. vanilla extract 

Topping: 

2/3 c. sweetened condensed milk

2-2/3 c. coconut 

Preheat oven to 350*. Grease 9" pie plate; set aside.  

In large saucepan, melt chocolate and butter over low heat.  Allow to cool a few minutes; add sugar, eggs, flour and vanilla; stir (by hand) until well blended.  Pour into prepared pie plate.

In medium bowl, combine sweetened condensed milk and coconut.  Spoon over chocolate mixture, leaving 1/2 - 1" border. Bake 30 minutes; cool before serving. 

You may also enjoy...

Pecan Cheesecake Pie

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