Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Sq. unsweetened chocolate Margarine
-2/3 cup sifted -1 1/2 cups snipped coconut
-confectioners' 2 Tablesp. hot milk or water 1
2 Tablesp. butter or sugar -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 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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