| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Ice cream |
6 |
Servings |
INGREDIENTS
| 2 |
|
Sq. unsweetened chocolate 2/3 cup sifted confectioners' |
| 2 |
|
Tablesp. butter or sugar |
|
|
Margarine 1 1/2 cups snipped coconut |
| 2 |
|
Tablesp. hot milk or water 1 to 2 pt. ice cream |
INSTRUCTIONS
HAS CHOCO-COCONUT CRUST
Grease 8" pie plate. In double boiler, melt chocolate and butter; stir to
blend. Combine milk and sugar; stir into chocolate mixture. Add coconut-
mix well. Press to bottom and sides of pie plate. Refrigerate, to make
firm. About 15 min. before serving, remove and let stand at room
temperature. To serve, fill with ice cream.
If You Have a Freezer. Form chocolate-coconut shell; fill at once with ice
cream. Wrap and freeze. To serve, first let stand 15 min.
Coconut-Crust Pie. Spread 2 tablesp. butter or margarine evenly in 8" pie
plate. Pat 1 1/2 cups shredded coconut evenly into butter. Bake at 350° F.
12 to 15 min., or until crisp and golden brown. Cool, serve as above,
packing ice cream well into coconut shell.
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