So, this past Saturday was Pi Day. You know, 3.14. Of course, to a foodie like me, something gets lost in the translation and Pi Day becomes Pie Day. So I decided to make a pie, and an easy one at that: A Chocolate-Coconut Pie adapted from a recipe I saw on a YouTube from a channel called “Let’s Eat Fiction”. I must admit that, yes, my hankering for a chocolate pie arose from “that” scene from The Help. I won’t spoil it for you if you haven’t seen it, but it’s pretty gross. Even though Hilly Holbrook deserved it. But I left out a certain…ahem…ingredient, so this chocolate pie is OK to eat. In fact, it’s quite delicious to eat, so give it a try!
CHOCOLATE COCONUT PIE
What You’ll Need
- Your favorite pie crust (could be homemade or store-bought)
- 2 cups sweetened shredded coconut
- 1 1/2 cups sugar
- 4 tablespoons cocoa powder
- 1 stick unsalted butter, melted
- 3/4 cup milk
- 3 beaten eggs
- 2 teaspoons vanilla extract
What You’ll Do
- Preheat oven to 350 degrees.
- Form your pie crust in pie dish. I like to flute the edge of the crust. Just crimp with your fingers.
- Scatter coconut in an even layer on the bottom of the crust.
- Combine sugar, cocoa, buttter, milk, eggs, and vanilla in a mixing bowl. Pour mixture gently over coconut, so as not to “kick up” the coconut. You want to keep as much coconut at the bottom of the pie as possible, though some pieces will naturally rise up.
- Bake in oven for 40 minutes, and cool completely to room temperature. Then chill for 4 hours or overnight.
- Slice and enjoy!
This really is a delicious and easy pie. What winds up happening is that the mixture separates into two layers while baking. So you get this chocolatey puddling-like top layer and then get a nice creamy custard layer on the bottom. Both are a great vessel for the coconut in every bite!