Chocolate Coconut Chess Pie Recipe
My husband was craving a coconut chess pie. "You know," I responded, "My favorite flavor to have with coconut is chocolate. Is there such a thing as a coconut chocolate chess pie?"
"Oh my God. That would be so good. Do you think you could do it?"
"It shouldn't be too hard." And with those words, the following recipe was born. Enjoy!
Coconut Chocolate Chess Pie Recipe
- 2 eggs
- 1 cup sugar
- 3/4 cup evaporated milk (1/2 of a 12 ounce can)
- 2 Tablespoons cocoa powder
- 1 Tablespoon flour
- 4 Tablespoons butter
- 1/2 teaspoon vanilla
- 1 cup shredded or flaked coconut (either sweetened or unsweetened)
- pie crust (for my pie crust recipe click here)
1. First, prepare your pie crust / pie shell. I use this pie crust recipe (for one crust / shell), brushed with an egg wash (one egg beaten with one tablespoon of water) to hold in the moisture. I like to use an earthenware pie plate.
2. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
3. Melt the butter and set it aside to cool.
4. The order and way in which you add your ingredients matters. First, beat the two eggs in a large bowl. Beat in 3/4 of the cup of sugar (leaving 1/4 cup for later). When that is evenly mixed, add the evaporated milk and mix well.
5. In a smaller bowl, thoroughly mix the cocoa, the remaining 1/4 cup of sugar, and the flour. Add this mixture to the main bowl and mix thoroughly.
6. Mix the vanilla into the butter when it is cool but still runny, and add it to the main bowl. Mix well.
7. Stir in the coconut.
8. Pour the mixture into your pie shell.
9. Wrap a thin strip of tin foil carefully around the pie plate and cup it over the crust edges so that it shields the crust but not the pie (this prevents the crust from burning).
9. If the oven is pre-heated to 350 degrees Fahrenheit (175 degrees Celsius), put the pie in and bake for 40 minutes.
10. At the 40-minute mark, carefully remove the pie (it may not be fully set, so be careful not to spill), and gently take the foil off so that the edges can brown at the end of cooking. Return pie to the oven for at least ten more minutes. It is done when the filling no longer jiggles when you move it. If you insert a knife it should come out clean. Time varies by oven and baking dish.
When the pie is done, remove it from the oven and let it cool and set for at least an hour. Serve plain or with whipped cream or ice cream. If possible, top that with chocolate curls. Enjoy!
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