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Prep time: 10 minutes
Cook time: 1 hour
Pam Clemensen of Modesto was looking for a coconut pie recipe that was in the Modesto Bee some time ago. It was not a coconut cream pie, there was no cream in the filling. The crust included coconut and butter and the filling had eggs and coconut. It resembled a Mounds candy bar, with chocolate drizzled on top.
This Paula Deen recipe comes from Birte Harley of Fair Oaks. The recipe calls for a regular crust, not one with coconut and butter. You could melt chocolate chips in the microwave and drizzle on top after the pie is baked. Otherwise, this sounds like a close match for Clemensen.
4 tablespoons butter, melted
2 eggs, beaten
1 tablespoon all-purpose flour
3/4 cup sugar
One 3 ½-ounce can shredded sweetened coconut, about 1 cup
1 cup milk
One 9-inch unbaked pie shell
Preheat oven to 350 degrees.
Combine the first six ingredients in a large bowl. Pour into unbaked pie shell. Bake until firm, about 45 to 60 minutes. Drizzle melted chocolate chips over top, if desired.