CHOCOLATE COCONUT CREAM PIE
This pie takes some time to prepare, so I don't make it as often as my family'd like. On weekends, I enjoy baking and spending time with my granddaughters.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Bake pie pastry. Cool. , Meanwhile, in a saucepan, combine sugar, cornstarch and salt; stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Beat egg yolks lightly. Stir a little of the hot mixture into the yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from the heat. Stir in butter and vanilla. Pour 1-1/2 cups mixture into small bowl; add coconut to bowl and set aside. , Combine chocolate layer ingredients; blend into remaining mixture in saucepan. Return to heat; cook and stir until mixture begins to boil. Remove from the heat; spread 1 cup over bottom of pie crust. Top with coconut mixture and finish with remaining chocolate mixture. , For meringue, beat egg whites with cream of tartar until foamy. Gradually add sugar, beating until stiff peaks form. Spread over hot filling, sealing to edges of pie crust. Bake at 350° for 12-15 minutes or until lightly browned. Cool to room temperature; chill several hours before serving.
Nutrition Facts : Calories 396 calories, Fat 16g fat (8g saturated fat), Cholesterol 102mg cholesterol, Sodium 274mg sodium, Carbohydrate 57g carbohydrate (37g sugars, Fiber 1g fiber), Protein 7g protein.
COCONUT CHOCOLATE PIE
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."
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts :
CHOCOLATE COCONUT CREAM PIE
This easy decadent chocolate coconut cream pie recipe is bound to be the best instant crowd pleaser you ever tasted! Including complete Dairy-Free recipe alterations.
Provided by Amber
Categories Dessert
Time 15m
Number Of Ingredients 15
Steps:
- In a medium saucepan sift sugar, starch, and salt.
- Add egg yolks and 1/2 cup milk of choice.
- Begin heating on low heat
- Add 1 1/2 cup scalded milk. (Milk doesn't need to be scaled necessarily just hot. I heated mine in the microwave for 1-2 minutes).
- Add chocolate chips, shredded coconut, and coconut extract.
- Stir and continue to cook on medium heat until pudding consistency.
- Don't overcook or pie will be too thick in texture.
- Remove from heat as soon as it begins to come close to pudding consistency
- Add butter and vanilla extract and stir until butter is melted.
- Fill the pre-cooked pie shell.
- Cover with plastic wrap and cool in the fridge several hours or overnight until completely cooled and set.
- Top with whipped topping
- Sprinkle with Shredded chocolate and toasted coconut
- Serve and enjoy!
COCONUT-PECAN GERMAN CHOCOLATE PIE
This German chocolate pecan pie combines the ingredients everyone loves in its classic cake cousin. It's so silky and smooth, you won't be able to put your fork down. -Anna Jones, Coppell, Texas
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- In a small bowl, mix flour and salt; cut in lard until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes 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. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake 11-13 minutes or until bottom is lightly browned. Remove foil and weights; bake 6-8 minutes longer or until light brown. Cool on a wire rack. Reduce oven setting to 350°., In a microwave, melt chocolates in a large bowl; stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla; stir in pecans. Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour on a wire rack., Meanwhile, in a small heavy saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°, stirring constantly. Remove from heat. Stir in coconut and vanilla; cool 10 minutes., Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold.
Nutrition Facts : Calories 801 calories, Fat 54g fat (24g saturated fat), Cholesterol 215mg cholesterol, Sodium 227mg sodium, Carbohydrate 75g carbohydrate (53g sugars, Fiber 5g fiber), Protein 12g protein.
CHOCOLATE COCONUT BANOFFEE PIE
A dazzling dessert with bourbon biscuit base, caramel layer, creamy coconut topping and banana toffee
Provided by Sarah Cook
Categories Dessert
Time 1h30m
Number Of Ingredients 13
Steps:
- To make the base, gently melt the creamed coconut in a pan, stirring frequently. Meanwhile, whizz the biscuits in a food processor (if you don't have one, bash to the finest crumbs you can). Mix with the melted coconut and a pinch of salt. Press over the base and up the sides of a 22cm round loose-bottomed fluted tin. Chill.
- To make the coconut cream, bring the coconut milk to almost a simmer. Meanwhile, whisk together the egg yolks, caster sugar and flours. Pour the hot coconut milk over while whisking continuously. Tip back into the pan and gently heat, stirring constantly, until thickened, smooth and glossy. (At first it will be lumpy, but keep beating and it will become smooth.) Simmer for 2 mins, then take off the heat and stir in the Malibu. Cool with a sheet of cling film laid directly on the surface so a skin doesn't form.
- Scrape the caramel into a pan with the chocolate, broken into chunks, and gently melt together. Peel and slice the bananas, then arrange the slices over the base of the pie. Pour over the chocolate caramel and chill again to set - 1 hr at least, or up to 24 hrs.
- When the coconut cream has gone cold, scrape into a bowl with the double cream and beat until just thick enough to hold a peak. Gently spoon into a plastic food bag (easy to transport) and chill until ready to serve.
- To serve, snip off the end of the cream bag and pipe all over the pie. Dust with a little cocoa to finish, and eat with any extra coconut cream mixture served in a bowl.
Nutrition Facts : Calories 793 calories, Fat 53 grams fat, SaturatedFat 37 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 47 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium
IMPOSSIBLY EASY CHOCOLATE-COCONUT PIE
Chocolate and coconut add a rich flavor to this easy pie that's made using Bisquick® mix - perfect for dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h35m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In 3-quart saucepan, heat milk, butter and chocolate over medium heat 5 to 7 minutes, stirring frequently, just until chocolate is melted; remove from heat.
- In medium bowl, stir chocolate mixture and remaining ingredients except whipped topping with wire whisk or fork until smooth. Pour into pie plate.
- Bake 40 to 45 minutes or knife inserted in center comes out clean. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. Garnish with whipped topping. Store in refrigerator.
Nutrition Facts : Fat 3 1/2, ServingSize 1 Serving, TransFat 1/2 g
COCONUT (HAUPIA) AND CHOCOLATE PIE
This pie is a chocolate coconut lover's dream, very rich and delicious.
Provided by HOKU3
Categories Desserts Pies Custard and Cream Pie Recipes Coconut Pie Recipes
Time 1h45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bake crust for 15 minutes, or until golden brown. Set aside to cool.
- In a medium saucepan, whisk together milk, coconut milk and 1 cup sugar. In a separate bowl, dissolve the cornstarch in water. Bring coconut mixture to a boil. Reduce to simmer and slowly whisk in the cornstarch. Continue stirring mixture over low heat until thickened, about 3 minutes.
- In a glass bowl, microwave chocolate chips for 1 minute or until melted. Divide the coconut pudding evenly into two bowls. Mix chocolate into one portion. Spread on the bottom of the pie crust. Pour the remaining portion of pudding on top of the chocolate and spread smooth. Refrigerate for about an hour.
- Whip cream with 1/4 cup sugar until stiff peaks form. Layer the cream on pie; if desired garnish with chocolate shavings.
Nutrition Facts : Calories 653.7 calories, Carbohydrate 69.9 g, Cholesterol 63.6 mg, Fat 42.5 g, Fiber 2.4 g, Protein 5 g, SaturatedFat 25.6 g, Sodium 179.1 mg, Sugar 47 g
CREAM PIE (CHOCOLATE, COCONUT, AND BANANA VARIATIONS)
Hands down, the BEST cream pie recipe I've ever tasted! It was passed down from my mom, who got it from a neighbour while living briefly in Los Angeles way back in 1969. The chocolate variation has been the universal birthday 'cake' in my family for almost as long as I can remember. I've adapted it to be more microwave friendly and even less time-consuming than the original. (Cooking time is cooling time) In case you don't have a microwave or just want to try this on the stovetop, see my cousin CrystalB's Recipe#108268 for the method.
Provided by Swan Valley Tammi
Categories Pie
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a microwavable bowl, mix sugar, flour, and salt.
- In a separate bowl, whisk milk and eggs or egg whites. Add to dry ingredients.
- Microwave for two minutes and stir.
- Return to microwave for one minute intervals, stirring in between, until custard starts to cook. (3 or 4 more minutes. I generally quit cooking after a 1-inch ring of cooked custard forms around the edge of the bowl.).
- Remove from microwave and add margarine and vanilla.
- Cool slightly and pour into pie crust. Cover with wax paper and refrigerate 2 hours before serving.
- *Chocolate Cream Pie: Add 1/2 cup semi-sweet chocolate chips with margarine and vanilla and mix until chips are completely melted. Pour into crust.
- *Banana Cream Pie: Slice 2 or 3 bananas into bottom of pie crust before pouring pie filling over top.
- *Coconut Cream Pie: Add 1/2 cup coconut with margarine and vanilla and pour into pie crust.
- Serve with whipping cream and garnishes of your choice.
SWEET & EASY CHOCOLATE AND COCONUT PIE
Chocolate and coconut in a sweet and easy pie? Yes, please! The crust is so simple-just butter and coconut pressed into a pan and baked until golden.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Spread butter evenly onto bottom and up side of 9-inch pie plate. Press 1/4 cup coconut onto bottom and up side of pie plate.
- Microwave chocolate and 2 Tbsp. milk in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Add Neufchatel, sugar and remaining milk; mix well. Gently stir in COOL WHIP.
- Spoon chocolate mixture into crust. Sprinkle with remaining coconut.
- Freeze 4 hrs. or until firm.
Nutrition Facts : Calories 220, Fat 14 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 10 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
CHOCOLATE COCONUT BANANA CREAM PIE
Make and share this Chocolate Coconut Banana Cream Pie recipe from Food.com.
Provided by OceanIvy
Categories Pie
Time 12m
Yield 1 pie
Number Of Ingredients 10
Steps:
- Bake the pie crust as needed and let it cool.
- In medium microwavable bowl, heat chocolate, 1 tablespoon milk and butter on high for 1 to 1-1/2 minutes.
- Stir every 30 seconds until chocolate has completely melted.
- Spread evenly in pie crust.
- Arrange the banana slices over the chocolate.
- Pour 1 1/2 cups milk into large bowl. Add pudding mix; beat with wire whisk 2 minutes.
- Stir in 1 1/2 cups coconut.
- Spoon mixture over banana.
- Spread whipped topping over and sprinkle with the toasted coconut.
- Refrigerate for 4 hours or until set.
Nutrition Facts : Calories 2918.3, Fat 175.8, SaturatedFat 116.8, Cholesterol 83.9, Sodium 2923.3, Carbohydrate 335.7, Fiber 23.1, Sugar 213.1, Protein 33.5
SUSIE'S DARK CHOCOLATE-COCONUT PIE
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
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 10 servings.
Number Of Ingredients 18
Steps:
- 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., 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., 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., 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.
Nutrition Facts :
CHOCOLATE HAUPIA (COCONUT) PIE
I looked everywhere for this recipe and finally found it. My family loves it and it is so easy to make!
Provided by scrum-diddly-umchis
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bake crust for 15 minutes, or until golden brown.
- Set aside to cool.
- In a medium saucepan, whisk together milk, coconut milk and 1 cup sugar.
- In a separate bowl, dissolve the cornstarch in water.
- Bring coconut mixture to a boil.
- Reduce to simmer and slowly whisk in the cornstarch.
- Continue stirring mixture over low heat until thickened.
- In a small sauce pan, melt chocolate chips for 1 minute or until melted.
- Reserve 1/2 of the coconut mixture.
- Mix remaining half with the melted chocolate and pour in bottom of pie crust; pour reserved half on top of chocolate layer.
- Cover and refrigerate for about an hour.
- Whip cream with 1/4 cup sugar until stiff peaks form.
- Layer the cream on pie; if desired garnish with chocolate shavings.
- *Bestif it refrigerates over night to completely firm.
Nutrition Facts : Calories 733.8, Fat 44.7, SaturatedFat 28.9, Cholesterol 64.2, Sodium 146.6, Carbohydrate 87.2, Fiber 5, Sugar 60.5, Protein 7
CHOCOLATE COCONUT PECAN PIE
A wonderful experience! All the popular ingredients in one pie! A family favorite for any holiday or event. An easy pie to transport to a potluck or reunion.
Provided by Seasoned Cook
Categories Pie
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients thoroughly. Pour into unbaked pie shell in order shown.
- Bake in 325°F oven for 30 to 35 minutes. Do not overbake or it will dry out. For a fudgy type pie, bake and let center still be moist.
- Serve with a dollop of Cool Whip on top.
Nutrition Facts : Calories 644.9, Fat 45.7, SaturatedFat 18.2, Cholesterol 133.7, Sodium 334.4, Carbohydrate 54.8, Fiber 4.7, Sugar 35.9, Protein 8
CHOCOLATE COCONUT PUDDING PIE
Inspired by a chocolate-coconut candy bar! Quick and easy pudding pie to make in no time. May be served with whipped cream.
Provided by rsmontana
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Whisk 2 cups milk and chocolate pudding mix in a bowl. Let stand until slightly set, about 5 minutes. Spread pudding in the bottom of the pie crust. Sprinkle 1/4 cup shredded coconut on top.
- Whisk remaining 2 cups milk and coconut pudding mix in a bowl. Let stand until slightly set, about 5 minutes. Carefully spread over the shredded coconut layer. Sprinkle chocolate chips, remaining shredded coconut, and slivered almonds on top.
- Refrigerate until chilled through and set, at least 30 minutes.
Nutrition Facts : Calories 387.5 calories, Carbohydrate 51.9 g, Cholesterol 11.5 mg, Fat 17.6 g, Fiber 2.6 g, Protein 7.1 g, SaturatedFat 7.9 g, Sodium 528.2 mg, Sugar 36.3 g
CRISP COCONUT AND CHOCOLATE PIE
Icebox pies, like this coconut-and-chocolate one, can be assembled in a snap. The crust is first toasted in the oven, then filled with chocolate ganache -- a rich mixture of chocolate and cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1 eight-inch pie
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Place the butter and a third of the coconut in the bowl of a food processor fitted with the metal blade. Process until mixture forms a ball, 1 to 2 minutes. Transfer to a medium bowl. Sprinkle remaining coconut over mixture, and combine with your fingers.
- Place an 8-inch tart pan with a removable bottom on a baking sheet. Press coconut mixture into bottom and up sides of pan to form a crust, leaving top edges loose and fluffy. Place a ring of aluminum foil over edge to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil, and cook until edges are browned, 4 to 6 minutes. Transfer to a wire rack to cool completely.
- Place chocolate in a medium heatproof bowl. Bring cream just to a boil in a small saucepan, and pour over chocolate. Let sit 10 minutes, and stir until chocolate is melted and combined. Let cool, and pour into coconut crust. Cover with plastic wrap, and transfer to refrigerator until filling is set, at least 1 hour. Cut into wedges, and serve.
CHOCOLATE WALNUT COCONUT PIE
Make and share this Chocolate Walnut Coconut Pie recipe from Food.com.
Provided by Lorac
Categories Pie
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Mix ingredients in the order given.
- Pour into the unbaked pie shell.
- Bake for 30 minutes.
- Serve with whipped cream.
CHOCOLATE COCONUT MACAROON PIES
Steps:
- Heat the oven to 350 degrees F.
- Mix the sugar, egg whites, and coconut together. Put a spoonful in each of 24 mini-muffin cups or individual tart molds. Press the dough into the molds to make little cups, with sides and a well for holding the chocolate filling. Bake until golden, about 30 minutes. Let cool completely in the pans, then gently remove.
- To make the filling, place the chopped chocolate in a small bowl. Heat the cream in a small saucepan just until boiling, then pour it over the chocolate and let it sit 1 minute then whisk gently to till glossy to melt the chocolate completely.
- Fill the tarts by pouring in the warm chocolate filling. Sprinkle a few pieces of chopped almond in the center of each tart while they're still warm. Let set at room temperature at least 1 hour before serving, and serve them the same day they are made.
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Reviews 26Estimated Reading Time 4 minsCategory DessertTotal Time 2 hrs 40 mins
- With a food processor, crush E.L Fudge Keebler cookies until finely ground. Mix crushed cookies with melted butter until well combined. Press cookie crust into a 9" or 10" round pie plate. Set aside.
- Mix milk and instant coconut cream pie pudding together, whisking until the pudding begins to thicken.
- Melt chocolate in the microwave in 30-second increments on 50% power, stirring after each hit in the microwave, until melted. Allow to cool 1-2 minutes.
- Beat heavy cream until soft peaks begin to form. Add in powdered sugar and vanilla extract and beat until stiff peaks form and the cream is thick.
BANANA CHOCOLATE AND COCONUT-CREAM PIE - FOOD AND WINE
From foodandwine.com
4/5 Servings 1
- In a bowl combine the flour, sugar, and salt. Cut the shortening until the mixture resembles coarse meal. Add the water and stir until the dough comes together. Shape into a disk, cover plastic wrap and refrigerate chilled, at least 30 minutes overnight.
- Preheat the oven to 375°. On a floured surface, roll out the dough to an 11-inch round. Transfer 9-inch pie plate. Trim the overhang to 1/2 inch, fold it under itself and crimp decoratively. Freeze the pie shell until firm, about 10 minutes. Bake the pie shell for about 25 minutes, or until golden. Let cool on a rack.
- In a small saucepan, heat the cream just until boiling. Remove from the heat, stir in the chocolate until melted. Transfer to a bowl and add the salt. Refrigerate, stirring often until cooled and thickened, about 45 minutes. Arrange the banana pieces vertically in the pie shell in concentric circles. Pour the chocolate over them and refrigerate until firm, about 2 hours.
- Meanwhile, heat the milk in a heavy saucepan. In a bowl, mix the sugar and cornstarch. Stir in the egg yolks, then whisk the mixture into the milk. Whisk until the custard almost thickens and almost boils, about 4 minutes. Transfer to a bowl, add the coconut and vanilla and let stand until cooled, stirring. Refrigerate until chilled, about 20 minutes.
CHOCOLATE COCONUT CREAM PIE - QUICHE MY GRITS
From quichemygrits.com
Ratings 2Category DessertsCuisine AmericanTotal Time 2 hrs 45 mins
- Chop chocolate into small pieces. Add heavy cream, then microwave in 30 second intervals until melted.
- Spread coconut onto a half sheet pan and bake in 300 degree oven for 5 minutes, stirring frequently while cooking. Watch it to make sure it doesn't burn.
CHOCOLATE COCONUT PIE (EASY!) - CLEVERLY SIMPLE
From cleverlysimple.com
Reviews 3Category DessertCuisine AmericanTotal Time 1 hr
- Toast the almonds in a 350 degree oven for 5 minutes. Pulse them for a minute using a food processor.
- To the food processor, add the sugar, butter, flour, cocoa powder, eggs and coconut oil and process until you get a crunch peanut butter consistency.
- Spread the pie filling into a 10 inch unbaked pie shell and bake the pie for 40 minutes at 350˚ F or until the middle has puffed up and the edges are golden.
- During the last ten minutes of baking, melt the chocolate chips, coconut cream from the can, honey and coconut flavor until you have a smooth fondue consistency.
CHOCOLATE COCONUT PECAN PIE - FRESH FOOD IN A FLASH
From freshfoodinaflash.com
Ratings 1Category DessertCuisine AmericanTotal Time 1 hr
- Preheat oven to 350°. For Crust: In the bowl of a food processor, add flour, cocoa, 1/4 cup sugar and salt and pulse to combine. Cut butter into 1/2" pieces, add to bowl and pulse to combine until mixture resembles coarse meal. Add egg yolks to bowl and pulse until incorporated. Pour contents of bowl onto two separate pieces of plastic wrap to make two small pies. For each one, gather the plastic wrap together and press dough into a flat disc. Open it up and add another piece of plastic wrap over the top. Roll each disc between two pieces of plastic wrap. Take off top piece of plastic wrap and invert a pie plate onto it. Gather plastic wrap around the pie tin and flip it over. The crust will land in the center of the pie tin. Peel off the plastic wrap and then press the crust into the pie tin. Refrigerate until ready to add filling.
- Prepare filling. In a medium bowl, whisk together corn syrup, sugar and butter. Whisk in eggs, vanilla and salt. Stir in chocolate chips, coconut and pecans. Divide filling between the two prepared pie crusts. Bake until filling is set and golden brown on top, about 30 minutes. Remove from oven and cool on racks. Immediately sprinkle 1/4 cup chocolate chips around the edge of each hot pie. Smooth out the chocolate as it melts with a knife or rubber spatula. Sprinkle coconut over melted chocolate.. Cool on rack for 15 minutes or more.
HOMEMADE CHOCOLATE COCONUT CREAM PIE - WINE A LITTLE, COOK ...
From winealittlecookalot.com
4.8/5 (5)Estimated Reading Time 8 minsServings 6Total Time 4 hrs 40 mins
- In a medium bowl whisk together the sugar, cornstarch, cocoa powder, and salt. Whisk in 1/3 cup of the coconut milk to make a thick paste. Then add the egg yolks and whisk; set aside.
- Pour the remaining 1 1/3 cups coconut milk with the cream into a medium-sized saucepan. Bring this mixture just to a boil (the milk will start to foam up so keep close watch!) and then remove from heat.
- Gradually pour a little bit of the hot milk into the egg mixture, whisking constantly. Add a little more at a time and whisk until the mixture is smooth.
- Clean the medium saucepan, then add the filing mixture back to it once cleaned. Place over medium-low heat and cook, stirring constantly with a rubber spatula, until the mixture thickens (about 3 - 5 minutes).
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5/5 (2)Total Time 35 minsCategory DessertCalories 622 per serving
LOW-CARB CHOCOLATE COCONUT PIE (KETO-FRIENDLY) - SIMPLY SO ...
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5/5 (5)Total Time 1 hrCategory DessertCalories 255 per serving
- Preheat ovent to 350 Fahrenheit. Spray a glass deep dish pie dish with coconut oil or your preferred oil. (Melt butter and set aside)
- Place heavy whipping cream, eggs, granulated sweetener, coconut flakes, cocoa powder, baking powder, sea salt, vanilla extract in a blender. Pulse to blend. Scrap down sides of the blender with a silicone scraper and pulse again.
- With blender running on low speed, open the small hole in the blender lid and stream in the butter.
- After butter is incorporated, turn off the blender and pour the contents into the prepared baking dish.
COCONUT CHOCOLATE PIE | A BAKER'S HOUSE
From abakershouse.com
5/5 (1)Total Time 4 hrs 40 minsCategory PiesCalories 358 per serving
- Use a food processor to combine the butter and half of the shredded coconut. Then put the mixture in a bowl and add the rest of the coconut. I used a spatula to help incorporate the shredded coconut. Press the mixture into a pie pan. Start in the middle and press towards the edges. The base of the crust should be packed tightly but the edges can be left loose.
- Cover the edges with a pie protector or make a circle with aluminum foil to cover the edges. Bake for 10-15 minutes or until the middle of the pie starts to brown. Let me note that I baked my crust for at least 20 minutes in the first stage and the middle still had not browned—BUT the bottom of the pie crust had browned without trouble. I used a glass pie pan which likely made the difference. Take the cover off and bake for another 5-10 minutes until the edges start to brown. Let cook on a wire rack.
- Heat the cream to barely a boil in a saucepan. Pour it over the finely chopped chocolate and and let it sit for ten minutes. Then stir until the chocolate is melted and smooth. Pour the chocolate filling into the crust then refrigerate overnight.
COCONUT CHOCOLATE PIE RECIPE - INSIDE BRUCREW LIFE
From insidebrucrewlife.com
Reviews 17Calories 390 per servingCategory Pie & Ice Cream
- Unroll the pie crust and place it in a 9 inch pie plate. Crimp the edges and bake for 10 minutes. Cool.
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4/5 (2)Total Time 5 hrs 33 minsCategory DessertCalories 622 per serving
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From myrecipes.com
Servings 8Total Time 3 hrs 5 mins
- Preheat oven to 350°. Place coconut on a small baking sheet, and bake 3 minutes or until lightly toasted, stirring once. Let cool to room temperature.
- Combine cooled coconut, flour, sugar, and salt in a food processor; process until coconut is coarsely ground. Add cold butter, and pulse just until mixture resembles small peas. Transfer to a bowl, and sprinkle with ice water, 1 tablespoon at a time, stirring with a fork until ingredients are moistened. Shape dough into a ball, cover with plastic wrap, and chill 30 minutes.
- Preheat oven to 375°. Roll dough into an 11-inch circle on a lightly floured surface. (Let dough stand 5 minutes if necessary for easier rolling.) Fit into a 9-inch pie plate; fold edges under and crimp. Freeze pastry 5 minutes. Line pastry with aluminum foil, and fill with pie weights or dried beans. Bake 18 to 22 minutes or until crust is lightly browned. Remove pie weights and foil, and let cool completely.
- Combine cream and espresso powder in a medium saucepan over medium heat; cook, stirring often, until cream is hot and espresso dissolves. Remove from heat, and stir in chocolate and butter. Let stand 5 minutes. Stir until smooth. Stir in macadamia nuts and vanilla. Spread mixture into cooled crust. Chill at least 2 hours or until filling is set. Let stand at room temperature 15 to 20 minutes before slicing. Garnish, if desired.
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From lifemadesimplebakes.com
4.9/5 (13)Total Time 47 minsCategory DessertCalories 837 per serving
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From camino.ca
Estimated Reading Time 2 mins
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From saltandwind.com
Cuisine American, MexicanCategory DessertServings 1Total Time 30 mins
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From nestlerecipescaribbean.com
Servings 12Calories 404 per servingTotal Time 4 hrs 52 mins
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From marinmamacooks.com
Estimated Reading Time 9 mins
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From today.com
Cuisine AmericanCategory DessertsAuthor NBC UniversalTotal Time 1 hr
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From therecipes.info
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COCONUT CHOCOLATE PIE RECIPES ALL YOU NEED IS FOOD
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From stevehacks.com
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