Chocolate Coconut Chess Pie

by Lisa Tramel

½ c butter
4 c sugar
5 eggs
½ c cocoa
1 12-oz. can of evaporated milk
1 T vanilla extract
1 c coconut
1 c chopped pecans
3 pie crusts, unbaked
whipped cream or whipped topping, optional

Cream butter and sugar. Add remaining ingredients and mix thoroughly. Pour into pie crusts and bake at 350 degrees for 50 minutes. Garnish with whipped cream or topping if desired. Yield: 3 pies.

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