Total Time
Prep 15 mins
Cook 40 mins

This is my adopted recipe. I haven't made it yet.

Ingredients Nutrition


  1. Melt the margarine and set aside.
  2. Combine the sugar and baking cocoa in a bowl.
  3. Stir in the evaporated milk, eggs, melted butter or margarine, and vanilla, blending well.
  4. Stir in the coconut and pecans and turn into two unbaked pie shells.
  5. Bake in a 350°F oven for 40 minutes or until set around the edges.
  6. Cool on racks.
Most Helpful

4 5

The recipe was easy to make although I would recommend using deep dish pie shells. The regular pie shells overflowed. Also, it didn't seem like it cooked completely - I even cooked the pies for an extra 10 minutes. I even stored them in the refrigerator. They were more of a pudding consistancy in the middle - VERY RICH. If you don't LOVE chocolate you probably won't want more than a bite or two.

5 5

I used only 12 ounces of evaporated milk and 3 large eggs with a little extra sprinkle of coconut on top and baked in deep dish pie crust. I was so pleased to find this recipe since the Reed Bakery in Pasadena Tx had closed. It was a wonderful bakery!

1 5

I cooked these pies for an extra 10 minutes and it was still runny. It didn't set at all. Terrible recipe. I'll be looking for another one.