Magic Cookie Bar Pie

I was really wanting to fix something sweet today. Have you ever had one of those days where no matter what recipe you look at you know it's not going to hit the spot (or in this case satisfy the sweet tooth)?

Well, that's the kind of morning I've been having. When I started rifling through my cabinets I came across a few things and thought to myself "Man, some magic cookie bars from Christmas day sure would be good about now."

Even though I didn't have the stuff to make a traditional magic cookie bar recipe, as usual, I used what I had. This is what I came up with:

• Graham cracker pie crust
• 12 oz. bag semi-sweet chocolate chips
• 1/2 cup shredded coconut
• 10 oz. can sweetened condensed milk

Preheat oven to 325 degrees. Pour the entire bag of chocolate chips into pie crust. Make sure they are in as even a layer as possible. Evenly spread the coconut on top of the chocolate chips. Pour the entire can of sweetened condensed (NOT evaporated) milk over the coconut layer.

The pie shell is going to appear that it is going to overflow, but it won't. Just use steady hands when putting onto cookie sheet to place in oven. Cook in preheated oven for 35 - 45 minutes. You are looking for the sweetened condensed milk to melt together with the other ingredients and turn a nice golden brown color. If it smells like your graham cracker crust is burning go ahead and take it out of the oven.

Cool on wiring rack for at least 1 hour before cutting.... longer would be better (Good Luck waiting to cut this!).

NOTE:
You could also add chopped nuts. My family isn't crazy about nuts so I left them out. Pecans are my favorite, but I try to make something everyone can at least try.

Just like in traditional magic cookie bars, you could substitute butterscotch, peanut butter or white chocolate chips for all of part of the semi-sweet chocolate chips. Be creative and use whatever combination you and your family will like.

This recipe is shared at Tempt My Tummy Tuesday, Recipe Swap Thursday and Foodie Friday.