The Year of Pie
Pie #8 - Chocolate Crested Coconut Pie
I'm back! It's been another few weeks which have been bonkers and I haven't been baking pies. I've made cookies, banana bread and I've made a simple hamburger gravy, but I haven't made pie. I did try a Cream Pie, but it was such a failure, that I'm not even going to write about it. This custard pie however turned out pretty good. I made it a about three weeks ago and it was yummy. The recipe comes from Parade - 50 Favorite Desserts. I can't find an exact publication for this small recipe booklet, but from experience, my best guess is that it was published in the early/mid 1960s. It was pretty simple to make, so try it out. Especially if you like coconut.
Ingredients:
4 eggs slightly beaten
1/2 cup sugar
1/4 teaspoon salt
3 cups milk
1 teaspoon vanilla
1 cup flaked coconut
2 tablespoons sugar
1 square, melted unsweetened chocolate
2 tablespoons hot water
1 unbaked 9-inch pie shell
Directions:
Pre-heat oven to 425 degrees. Prepare your pie crust and set aside. Combine the first six ingredients (eggs, 1/2 cup sugar, salt, milk, vanilla and coconut). Set your pie pan on your oven rack and slowly pour your coconut mixture into the pan. Gently slide the shelf into the oven. I stupidly filled the pie shell at my counter and proceeded to make the biggest, fattest mess. I had to cool and clean the oven and start over a few days later. The second try turned out good. Bake for 30 minutes or until the custard is set; while the pie is baking, combine the 2 tablespoons sugar and melted chocolate. Gradually stir in the hot water. At the end of the 30 minute baking time, remove the pan and pour the chocolate evenly over top (this was difficult for me to spread out, so I chose to do a drizzle design instead and I liked how it turned out). Turn your oven to 300 degrees and bake an additional 7 to 10 minutes. If you like, garnish with additional flaked coconut.
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| Chocolate Crested Coconut Pie |
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| Chocolate Crested Coconut Pie |
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