Chocolate Coconut Pie

When I was a child if my mother did not know what to make for dinner, there was one cookbook which always had the answer. More-with-Less complied by Doris Janzen Longacre is a master price of thoughtful Mennonite cooking. The recipes come from Mennonites all over the world but my heart alway jumps when I read towns like Newton, Hesston and Hillsboro Kansas. I only wish the cook at my college opened her copy more offten!

Last year my mother and I had more fram fresh milk and eggs than we knew what to do with so we started to make a Coconut-Custard Pie from More-with-less. We changed the recipe a bit using butter not maragirne and adding chocolate. It has become a new family fav.
Chocolate Coconut Pie
makes one pie
4 eggs
6 Tbs butter(unsalted)
1/2 cup flour
1/4 cup coco powder
2 cups milk
3/4 cup sugar
1 tsp vanilla
1 cup coconut

Pop everthing but the cocnut into a blender and blend. Then add the coconut and blend a few seconds. Pour everything into a pie pan. It may still look like a mess but pie will settle in the oven and make its own crust.

Bake for 50-60 min at 350f or 175c. The pie will still have some wiggle. Cool and chil in the frig for a few hours. ( You can eat it right away, but I think its better cold.)

Creamy custered with a rich chocolate crust and crispy coconut top. Yummy!