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Susie's Dark Chocolate-Coconut Pie Recipe
Susie's Dark Chocolate-Coconut Pie Recipe photo by Taste of Home

Susie's Dark Chocolate-Coconut Pie Recipe

Publisher Photo
If you love chocolate and coconut, this pie’s for you. Surprisingly easy to make, the only difficult part is waiting for it to cool in the fridge.—Susan Graverson, Oneida, New York
TOTAL TIME: Prep: 50 min. + chilling Bake: 15 min. + cooling
MAKES:10 servings
TOTAL TIME: Prep: 50 min. + chilling Bake: 15 min. + cooling
MAKES: 10 servings

Ingredients

  • 1-1/2 cups chocolate wafer crumbs
  • 5 tablespoons butter, melted
  • FILLING:
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 can (13.66 ounces) coconut milk
  • 1 cup whole milk
  • 5 egg yolks, beaten
  • 1 cup flaked coconut
  • 2 tablespoons butter, cubed
  • 3/4 teaspoon vanilla extract
  • 3/4 teaspoon coconut extract
  • TOPPING:
  • 1-1/3 cups dark chocolate chips
  • 2/3 cup heavy whipping cream
  • 1/4 cup butter, cubed
  • Toasted flaked coconut

Directions

  1. Combine the cookie crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for 30 minutes. Bake at 325° for 12-15 minutes or until crust is set. Cool on a wire rack.
  2. In a large heavy saucepan, combine the sugar, cornstarch and salt. Stir in coconut milk and whole milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.
  3. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the coconut, butter and extracts until butter is melted. Pour into cooled crust. Refrigerate for 10 minutes.
  4. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in butter. Cool until slightly thickened. Spread over filling. Garnish with toasted coconut. Refrigerate for at least 2 hours before serving. Store leftovers in the refrigerator. Yield: 10 servings.
Originally published as Susie's Dark Chocolate-Coconut Pie in Country Woman October/November 2012, p34

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MY REVIEW
Reviewed Oct. 10, 2012

So delicious! It's a very heavy, rich pie that is sure to delight everyone at a family gathering. Absolutely wonderful, and not too hard to make! Loved it!

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