Chocolate Coconut Pie with Coconut Crust

Total Time Prep: 20 min. + chilling Bake: 45 min. + cooling
Yield 8 servings
Test Kitchen Approved
Chewy coconut in both the fudgy filling and the homemade pastry crust make this pie a real standout. I mix in chopped almonds for good measure! —Darlene Brenden, Salem, Oregon

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

Directions

  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; cover and refrigerate 1 hour or overnight.
  2. 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. 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. 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. 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.

Nutrition Facts

1 piece: 580 calories, 34g fat (20g saturated fat), 101mg cholesterol, 280mg sodium, 59g carbohydrate (43g sugars, 3g fiber), 11g protein.

Chewy coconut in both the fudgy filling and the homemade pastry crust make this pie a real standout. I mix in chopped almonds for good measure! —Darlene Brenden, Salem, Oregon
Recipe Creator

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