Chocolate Earthquake Pie

  • 1 cup margarine
  • 1 cup semi-sweet chocolate chips
  • 4 eggs
  • 2 cup granulated sugar
  •  Pinch of salt
  • 1-1/4 cup pecans, chopped
  • 1 cup frozen grated coconut, thawed
  • 2 folded, commercial refrigerator pie crusts, unbaked

Preheat oven and a baking sheet large enough to hold 2 pies to 350 degrees. In a top of a double boiler over boiling water, melt the margarine and chocolate chips; set aside. In a bowl, beat the eggs very well; add sugar, salt, pecans, and coconut until well mixed. Stir in the chocolate mixture. Pour evenly in pie crusts, and bake on the preheated baking sheet for 40 to 45 minutes or until set. Makes 2 pies.