How To make Rich Chocolate Coconut Pie
4 oz BAKER'S Semi-Sweet Chocolate
1/4 c Butter -- or Margarine; 1/2-st
1 cn Evaporated Milk -- 13 oz.
1 1/3 c BAKER'S ANGEL FLAKE Coconut-3 1/2 oz.
3 Eggs -- slightly beaten
1/2 c Sugar
1 Unbaked 9" Pie Shell
Melt chocolate and butter in saucepan over very low heat, stirring constantly. Blend in milk, coconut, eggs and sugar. Pour into pie shell. Bake at 400 for 30 mins. Cool; top with whipped cream or whipped topping or ice cream, if desired. Store any leftovers pie in refrigerator.
I have not tried this recipe. It comes from a BAKER'S All Natural Semi-Sweet Chocolate label. Marilyn Sultar
How To make Rich Chocolate Coconut Pie's Videos
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Decadent Chocolate Coconut Pie: The Perfect Dessert for Any Occasion #SHORTS
Looking for the ultimate dessert that's sure to impress?
Look no further than our Decadent Chocolate Coconut Pie recipe! This dessert perfectly combines rich, creamy chocolate and sweet, tropical coconut.
It's the perfect dessert for any occasion, whether celebrating a special occasion or indulging in a sweet treat.
In this quick and easy tutorial, we'll show you how to make this mouth-watering pie in just a few simple steps. With our tips and tricks, you can make the perfect crust and creamy filling, all topped off with a generous helping of Ice Cream.
So why wait? Follow along with the video and start making this irresistible dessert today!
So quick and Easy!
Recipe Below????
WHAT YOU NEED:
✅ UNBAKED PIE CRUST (1)
✅ 1/4 STICK BUTTER
✅ 4 OZ SEMI SWEET CHOCOLATE
✅ 1 CAN SWEETENED CONDENSED MILK (14OZ)
✅ 2 EGGS (BEATEN)
✅ 1/2 CUP ALL PURPOSE FLOUR
✅ 1 CUP UNSWEETENED COCONUT FLAKES
✅ 1 CUP CHOPPED NUTS (PECAN, WALNUTS OR ALMONDS)
✅ 1 TSP VANILLA
✅ 1/4 TSP SALT
INSTRUCTIONS
Melt butter and chocolate over low heat in a heavy saucepan. Remove from heat as soon as the chocolate is almost completely melted. Stir in condensed milk. Now add Flour, Salt, Vanilla and Eggs (MIX).
Once Mixed well, stir in Coconut and Nuts. Now that everything is nicely mixed together, pour into unbaked pie crust and bake for 35-40 minutes at 350°.
Serve with Ice Cream and enjoy!
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Microwave Coconut Pie
Microwave Coconut Pie
1 baked pie crust
2 cups milk (whole milk or 1 1/2 cups evaporated milk plus 1/2 cup of water
4 egg yolks
1/4 cup cornstarch
1 cup sugar
4 Tablespoons butter
1 1/4 cups coconut
1 teaspoon vanilla
Meringue
5 egg whites
7 Tablespoons sugar
1 teaspoon vanilla
1/4 teaspoon cream of tarter
Preheat oven to 350.
In microwaveable bowl add sugar and cornstarch. Whisk together and then add milk. Separate eggs, put egg yolks in one bowl and egg whites in mixing bowl.
If you have a stand mixer you can start beating them on low while you make our filling. Also add the cream of tarter.
Beat your egg yolks and add to your milk mixture and beat again with whisk.
Put bowl in microwave and cook for 3 minutes. Take out and whisk again. Put back in microwave and cook 1-2 minutes more. Watch carefully so it doesn’t get to thick. Add butter and vanilla, stir.
Add the sugar to the whipped egg whites and add vanilla. Beat till fluffy.
Microwave coconut for 30 seconds and add half to your baked pie crust. Add filling then add 1/2 cup coconut on top of filling. Spread the meringue on top of pie add 1/4 cup of coconut on top of meringue.
Brown pie in oven for 15 minutes.
How to Make Chocolate Coconut Cream Torte
Chocolate Coconut Cream Torte is a decadent and rich dessert that combines the flavors of chocolate and coconut in a deliciously moist layer cake. A graham cracker crust is topped with a layer of creamy chocolate and a coconut cream filling. The cake is then finished with chocolate whipping cream for the ultimate treat. Easy to make with a fabulous outcome. #imperialsugar #coconutcream #cakerecipes
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How to Make Outrageously Good Coconut Cream Pie
Test cook Christie Morrison shows Bridget the secrets to reimagining a retro dessert, Coconut Cream Pie.
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Old Fashion Coconut Cream Pie
This is the old fashion version of coconut cream pie. I got this recipe from my Mother when I was in my 20's and had just started cooking. I use to make this pie about once a week, I loved it that much. Hope you'll try this recipe. Be sure to cook the filling long enough to cook the egg yolks thoroughly. the pie probably needs to sit in the refrigerator over night to ensure the filling is not runny when slicing.
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