Chocolate Coconut Cream Pie

by Rachel on February 6, 2013

Chocolate Coconut Cream Pie

I channel my inner maternal grandmother a lot – but it hasn’t gotten me over the hump when it comes to making piecrust. I’m quite the wiz with all sorts of other complex stuff (like using an ATM card) things that would have left my grandmother’s head spinning – but piecrust continues to elude me. This is a simple pie, ‘cause I can’t handle much more than that. It’s easy to put together and will still impress the neighbors. It’s great hot out of the oven and it’s good straight out of the fridge the next day.

Chocolate Coconut Cream Pie (serves 8)

  • 1 prepared pie crust, defrosted
  • ½ cup sugar
  • 3 large eggs, lightly beaten
  • 1 cup sour cream
  • 2 teaspoons almond extract
  • 2 teaspoons amaretto
  • ½ cup dark chocolate chips, or chopped dark chocolate
  • ½ cup flaked, sweetened coconut

Preheat oven to 350 degrees.

Place prepared piecrust into a 9-inch pie pan. This pie works better in a deep pie pan. The really shallow ones are a bit too shallow. Put into the oven and bake for ten minutes. Remove and set on the stove.

In a medium bowl mix together the sugar, eggs, sour cream, almond extract, and amaretto. Once the mixture is smooth, add the coconut and stir gently until well integrated. Spread the chocolate chips along the bottom of the piecrust. Pour the egg/cream mixture over the top.

Reduce the heat on the oven to 325 degrees. Bake the pie for 55-60 minutes until it is set. Check the pie after a half hour. If the crust is already getting brown you’ll need to put a bit of foil LOOSELY over the top so that the pie continues to cook but the crust doesn’t burn. This pie is terrific hot, right out of the oven. It’s also good at room temperature. It needs to be kept in the fridge if you have leftovers (though that seems doubtful).

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