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Recipe by: sigurjon
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See below ingredients and instructions of the recipe
1 pk (15 oz) refrigerated
Piecrusts
2 ts All-purpose flour
1 c Butter or margarine
4 Sq (1 oz) semisweet
Chocolate
2 c Sugar
1/2 c Light corn syrup
1/4 ts Salt
6 lg Eggs, lightly beaten
1 ts Vanilla extract
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
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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