1 (16 ounce) package cinnamon stick
1 1/2 cups chopped celery
1 1/2 cups chopped onion
1 cup milk
1/2 cup butter
1 cup white sugar
1 teaspoon vanilla extract
1 egg
1 teaspoon ground cinnamon
1 (9 inch) pie pan
1 cup chopped pecans
1 cup shredded coconut
3 tablespoons white sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
1 (9 inch) prepared chocolate cookie crumb crust
Preheat oven to 350 degrees F (175 degrees C). Butter or spray 9-inch pie pan with nonstick spray.
In a large bowl, sift together the flour, cinnamon, celery and onion. Beat in milk, butter, sugar, vanilla extract, egg, cinnamon and pecans. Beat in coconut, coconut, sugar, butter and vanilla. Stir well and pour mixture into pan.
Bake in preheated oven for 45 minutes or until pastry is golden brown and crust is golden. Cool completely. Cool completely before frosting. Frost pie with chocolate frosting. Refrigerate before assembling pie.
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