CHOCOLATE COCONUT PIE, IMPOSSIBLY EASY
Betty Crocker Ultimate Bisquick Cookbook
Prep Time: 20 Minutes
Start To Finish: 3 Hours 25 Minutes
8 Servings
Ingredients
• 2 cups milk
• 1/4 cup butter or margarine, softened
• 3 oz unsweetened baking chocolate
• 1 cup coconut
• 3/4 cup sugar
• 1/2 cup Original Bisquick mix
• 1 1/2 teaspoons vanilla
• 3 eggs, slightly beaten
• 1 cup frozen (thawed) whipped topping
Directions
1. Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In 3-quart saucepan, heat milk, butter and chocolate over medium heat 5 to 7 minutes, stirring frequently, just until chocolate is melted; remove from heat.
2. In medium bowl, stir chocolate mixture and remaining ingredients except whipped topping with wire whisk or fork until smooth. Pour into pie plate.
3. Bake 30 to 35 minutes or knife inserted in center comes out clean. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. Garnish with whipped topping. Store in refrigerator.
High Altitude (3500-6500 ft): Bake 40 to 45 minutes.
Quick Tip: Sprinkle sliced almonds over the top of the whipped topping for a classic candy bar flavor.
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