Chocolate Coconut Pie With Coconut Crust Recipe

Name: Chocolate Coconut Pie With Coconut Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup sweetened shredded coconut; 1/3 cup cold butter, cubed; 1/4 teaspoon coconut extract; 3 to 4 tablespoons 2% milk; 4 ounces German sweet chocolate, chopped; 1/4 cup butter, melted; 1 can (14 ounces) sweetened condensed milk; 1/2 cup 2% milk; 2 large eggs; 1 teaspoon vanilla extract; 1/8 teaspoon salt; 1 cup sweetened shredded coconut; 1/2 cup chopped almonds; Whipped cream, optional

Servings: persons

1 cup all-purpose flour
1/2 cup sweetened shredded coconut
1/3 cup cold butter, cubed
1/4 teaspoon coconut extract
3 to 4 tablespoons 2% milk
4 ounces German sweet chocolate, chopped
1/4 cup butter, melted
1 can (14 ounces) sweetened condensed milk
1/2 cup 2% milk
2 large eggs
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup sweetened shredded coconut
1/2 cup chopped almonds
Whipped cream, optional

1
Place flour and coconut in a food processor; process until coconut is finely chopped. Add butter; pulse until butter is the size of peas. While pulsing, add extract and just enough milk to form moist crumbs. Shape dough into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
2
Preheat oven to 400u00b0. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge.
3
Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 10-15 minutes or until edges are light golden brown. Remove foil and weights; bake 5-7 minutes longer or until bottom is golden brown. Cool on a wire rack. Reduce oven setting to 350u00b0.
4
For filling, in a large saucepan, melt chocolate and butter over medium heat; cool slightly. Whisk in milks, eggs, vanilla and salt. Pour into crust. Sprinkle with coconut and almonds.
5
Cover edge loosely with foil. Bake 30-35 minutes or until center is set. Remove foil. Cool on a wire rack. If desired, serve with whipped cream.

805

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup all-purpose flour, 1/2 cup sweetened shredded coconut, 1/3 cup cold butter, cubed, 1/4 teaspoon coconut extract, and more.

Yes, Chocolate Coconut Pie With Coconut Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Coconut Pie With Coconut Crust

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