CHOCOLATE FUDGE PIE Donna Andersen 2½ c. sugar 7 Tbs. cocoa 4 eggs 1¼ c. evaporated milk 1 Tbs. vanilla 1 stick margarine, melted 2 8-inch graham cracker pie crusts Place all ingredients into blender and mix well. Pour into two graham cracker pie crusts and bake at 350°F. for 35-40 minutes. Remove from oven while center of pie still shakes. COCONUT PIE Jill Wilkinson 4 eggs 1¾ c. sugar ½ c. melted butter or margarine 16 oz. can evaporated milk 4 oz. coconut 1 tsp. vanilla 1 9-inch unbaked pie shell (deep dish) Place all ingredients in a bowl; mix thoroughly. Use mixer for 3-4 minutes on medium speed. Pour into a pie shell. Bake at 350°F. for 45-50 minutes for deep dish, and 30-35 minutes if you use 2 regular pie shells. PECAN PIE Betsy Guckeyson ½ c. granulated sugar 2 Tbs. flour ¼ tsp. salt 2 beaten eggs 2 Tbs. butter, melted ½ tsp. almond extract 1 c. white Karo syrup 1 c. broken pecans (pie will cut easier if you use broken ch...