YOU’LL NEED
Yield: 12 servings

Pie Filling:
3 cups sugar
7 tablespoons Baking Cocoa
13 oz Evaporated Milk
4 eggs, beaten
½ cups butter
1 tablespoon vanilla
2 cups coconut, flaked
1 cup pecans, chopped
Pie Crust:
1/3 cups plus 1 tablespoon shortening or 1/3 cup lard
1 cup all-purpose flour
¼ teaspoons salt
3 tablespoons cold water

Instructions

Pie Crust:
Combine flour and salt in bowl. Add shortening or butter and blend with fork or pastry cutter until mixture is fairly coarse. Add water, 1 tablespoon at a time, gently mixing dough after each addition until dough forms a ball. Place dough on a lightly floured surface and roll into a 10 to 11 inch circle. Line 9-inch pie pan. Flute edges. Chill until use.

Pre-heat oven to 350 degrees F.
Melt the margarine and set aside.

Combine the sugar and baking cocoa in a bowl. Stir in the evaporated
milk, eggs, melted butter, and vanilla. Blend well.

Stir in the coconut and pecans and turn into two unbaked pie shells. Bake in a 350 degree F. oven for about 40 minutes.

Cool on racks.

Decorate the top with whip cream and chocolate sprinkles.

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