Coconut Chocolate Pie Recipe

Coconut Chocolate Pie Recipe photo by Taste of Home

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Field editor Cheryl Maczko of Reedville, West Virginia says, “Everyone loves my fudgy Almond Joy pie. It’s pretty, cuts easily and is absolutely delicious.”

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Coconut Chocolate Pie Recipe

Prep: 20 min. + chilling

Yield: 6-8 Servings

20 20

Ingredients

1/2 cup sugar
1/3 cup cornstarch
1/4 cup baking cocoa
1/4 teaspoon salt
1-1/2 cups 2% milk
16 fun-size Almond Joy candy bars, chopped
1 teaspoon vanilla extract
Pastry for single-crust pie (9 inches), baked
Whipped cream

Directions

In a large saucepan, combine the sugar, cornstarch, cocoa and salt. Stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened (mixture will thicken quickly). Remove from the heat.
Add chopped candy bars and vanilla; stir until chocolate is melted. Pour into pie shell. Press plastic wrap onto filling. Refrigerate until set, about 4 hours. Remove plastic wrap. Slice and serve with whipped cream. Yield: 6-8 servings.

Originally published as Coconut Chocolate Pie in Taste of Home October/November 2006, p12

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Coconut Chocolate Pie

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(1-1) of 1 reviews

Reviewed on Mar. 30, 2009 by Marcia Phillips

For fun I substituted the milk with coconut milk. It cooked up beautifully and for coconut fans, it was extra fantastic! (It was a rich,full bodied coconut milk purchased at Sunflower Markets.)