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  • 8

Submitted by Brie Golliher


  • Crust
  • 4 C sweetened flaked coconut
  • 1⁄2 C sugar
  • 1⁄2 C egg whites (4 whites from large eggs)
  • 1 tsp vanilla extract
  • Filling
  • 1⁄2 C butter
  • 1 C semisweet chocolate chips
  • 1⁄2 C brown sugar
  • 1⁄2 C sugar
  • 2 eggs
  • 1 tsp vanilla


Heat oven to 325°. Grease well a 9-inch pie pan. Combine coconut and sugar in a large bowl. Add unbeaten egg whites and vanilla and mix with your hands or a large spoon. Press 1⁄3 of the mixture into and up the sides of the pie pan and bake for 10 minutes. Edges will be brown.

Combine butter and chocolate chips in a medium bowl, cover and microwave just long enough to melt. Stir in sugar. Add eggs and vanilla and beat to blend. Scrape into crust and bake 20 minutes. Remove pie and dab remaining coconut mixture around the edges of the pie. Bake another 20 minutes, or until the coconut is brown. Serves 8.

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