Name: Chocolate Coconut Pie with Coconut Crust
Prep time: 20 min
Cook time: 20 min
Yield: 8
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 -; Filling: -; 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 -

Chocolate Coconut Pie with Coconut Crust

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate Coconut Pie with Coconut Crust

1. 1 cup all-purpose flour -

2. 1/2 cup sweetened shredded coconut -

3. 1/3 cup cold butter, cubed -

4. 1/4 teaspoon coconut extract -

5. 3 to 4 tablespoons 2% milk -

6. Filling: -

7. 4 ounces German sweet chocolate, chopped -

8. 1/4 cup butter, melted -

9. 1 can (14 ounces) sweetened condensed milk -

10. 1/2 cup 2% milk -

11. 2 large eggs -

12. 1 teaspoon vanilla extract -

13. 1/8 teaspoon salt -

14. 1 cup sweetened shredded coconut -

15. 1/2 cup chopped almonds -

16. Whipped cream, optional -

How to cook deliciously - Chocolate Coconut Pie with Coconut Crust

1. Stage

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; cover and refrigerate 1 hour or overnight.

2. Stage

Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.

3. Stage

Line unpricked crust 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 edge is 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 350°.

4. Stage

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. Stage

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.