| 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 350ø 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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Nutrition (calculated from recipe ingredients)
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Calories: 272
Calories From Fat: 199
Total Fat: 22.4g
Cholesterol: 29mg
Sodium: 230.4mg
Potassium: 139.3mg
Carbohydrates: 15.7g
Fiber: <1g
Sugar: 14g
Protein: 2.5g