Chocolate Coconut Crust
|Unsweetened chocolate square||2 Ounce|
|Confectioners sugar||2⁄3 Cup (10.67 tbs)|
|Flaked coconut||3⁄4 Cup (12 tbs) (Toasted)|
|Corn flakes||3⁄4 Cup (12 tbs)|
Heat chocolate and butter in a small heavy saucepan over low heat, stirring until well blended.
Stir the hot milk into the confectioners' sugar; blend into the chocolate.
Mix in the coconut and corn flakes evenly.
Spread on the bottom and sides of a buttered 8-inch pie pan.
Chill until firm.