3 Cups Sugar
7 Tbs. Baking Cocoa
13 oz Evaporated Milk
4 eggs, Beaten
1/2 Cup butter
1 tsp. Vanilla
2 Cup coconut, flaked
1 Cup pecans, chopped
2 ea Unbaked 9-inch Pie Shells (use recipe below)
1/3 cup plus 1 tablespoon shortening or 1/3 cup lard
1 cup all-purpose flour
1/4 teaspoon salt
2 to 3 tablespoons cold water
Combine flour and salt in bowl. Add shortening or butter and blend with fork or pastry cutter until mixture is fairly coarse. Add water, 1 tablespoon at a time, gently mixing dough after each addition until dough forms a ball. Place dough on a lightly floured surface and roll into a 10 to 11 inch circle. Line 9-inch pie pan. Flute edges. Chill until use.
Pre-heat oven to 350 degrees F.
Melt the margarine and set aside.
Combine the sugar and baking cocoa in a bowl. Stir in the evaporated
milk, eggs, melted butter, and vanilla. Blend well.
Stir in the coconut and pecans and turn into two unbaked pie shells. Bake in a 350 degree F. oven for about 40 minutes.
Cool on racks.
Decorate the top with whip cream and chocolate sprinkles.