Ingrients & Directions


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

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.

Yields
6 Servings