chocolate coconut pie with coconut crust

Name: Chocolate Coconut Pie With Coconut Crust
Prep time: 20 min
Cook time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 cup(s) all-purpose flour; 1/2 cup(s) flaked coconut; 1/3 cup(s) cold butter, cubed; 1/4 teaspoon(s) coconut extract; 3-4 tablespoon(s) 2% milk; FOR THE FILLING; 4 ounce(s) german sweet chocolate, chopped; 1/4 cup(s) butter, melted; 1 can(s) (14 ounces) sweetened condensed milk; 1/2 cup(s) 2% milk; 2 - eggs; 1 teaspoon(s) vanilla extract; 1/8 teaspoon(s) salt; 1 cup(s) flaked coconut; 1/2 cup(s) chopped almonds; - whipped cream, optional

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 8 serving(s)

prep time 20 Min

cook time 45 Min

method Bake

Ingredients For chocolate coconut pie with coconut crust

1 c

all-purpose flour
1/2 c

flaked coconut
1/3 c

cold butter, cubed
1/4 tsp

coconut extract
3-4 Tbsp

2% milk
FOR THE FILLING
4 oz

german sweet chocolate, chopped
1/4 c

butter, melted
1 can

(14 ounces) sweetened condensed milk
1/2 c

2% milk
2

eggs
1 tsp

vanilla extract
1/8 tsp

salt
1 c

flaked coconut
1/2 c

chopped almonds
whipped cream, optional

How To Make chocolate coconut pie with coconut crust

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 wrap. Refrigerate 1 hour or overnight. 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 pastry to 1/2 in. beyond rim of plate; flute edge.

2
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 350°.
3
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. 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.
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