Combine
the sugar and baking cocoa in a bowl. Stir in the evaporated milk,
eggs, melted butter or margarine, and vanilla, blending well. Stir
in the coconut and pecans and turn into two unbaked pie shells.
Bake
in a 350 degree F. oven for 40 minutes or until set around the
edges. Cool on racks. Makes 2 pies of 6 servings each.
6 oz Ready Crust (graham or
-chocolate)
1 pk Unflavored gelatine
-(envelope)
1 ts Vanilla
3/4 c Milk
3/4 c Bailey's Irish Cream
6 oz Semi-sweet chocolate chips
2 c Frozen whipped topping
Chocolate dipped
-strawberries (as garnish,
-if
desired)
In saucepan, sprinkle unflavored gelatine over milk. Let stand
about 1 minute. Stir over low heat until gelatine is dissolved,
about 5 minutes.
Add
chocolate and continue cooking, stirring constantly until
chocolate is melted; stir in vanilla. Remove from heat and stir
occasionally, adding Bailey's about five minutes after removal
from heat.
When
mixture forms mounds when dropped from spoon, fold in whipped
topping. Turn into crust.
Garnish
with more whipped topping (or whipped cream) and strawberries (if
desired). Chill at least 4 hours before serving.