Recipe(tried): Two scrumptious Eagle Brand pie recipes..

I hate to get a recipe that calls for a half a can of sweetened condensed milk (about 2/3 cup), or a half a can of canned milk. I found these two recipes today, and the Peach Pie recipe calls for a whole can of sweetened condensed milk. Since it makes 2 pies, I thought I would just half the recipe and have one of each pie. Company LOVED them!! They raved over them. Hope someone else can use them and enjoy them. (These came from the Cook's Corner cookbook)

Chocaroon Pie:
3 square unsweetened chocolate
1/2 cup butter
3 eggs, slightly beaten
3/4 cup sugar
1/2 cup all purpose flour
1 tsp. vanilla
2/3 c. sweetened condensed milk
2 2/3 cup flaked coconut

Melt chocolate and butter in a saucepan over low heat. Remove from stove, and stir in eggs, sugar, flour and vanilla. Pour into greased pie pan (9inch).
Combine milk and coconut. Spoon over chocolate mixture, leaving a 1/2 inch to 1 inch border. Bake at 350 degrees for 30 minutes, or til tests done around edges. Cool before cutting.


Best Ever Peach Pie: (remember, this recipe will make 2 pies)

1 can sweetened condensed milk
1/4 cup lemon juice
1 (8 oz.) container whipped topping
1 can (16oz) peaches, drained, and cut up
1 can (7 oz) coconut
1/2 c. chopped pecans
2 graham cracker crusts

Mix milk, lemon juice, and whipped topping together gently with spoon. Add remaining ingredients and pour into 2 pie shells. Top with coconut and pecans. Keep refrigerated.