Mini Chocolate Coconut Pies

At least they feel like pie to me. They might be cake! Or giants.

None the less, they’re chocolate-y and sweet and your watering mouth cavern beggeth.

And it’s simple! Take a looksie.

Your standard baking ingredients.

AND GUYS. I’m not a baker, so this is huge for me. To be posting dessert? What is happening to my life? OUR PET’S HEADS ARE FALLING OFF.

And I threw in some Greek yogurt and coconut sugar because I wanted to feel inventive and cool. Did it work?

You don’t have to answer.

Also! Ignore my filthy range. I was going to clean it, but melting chocolate and butter took priority.

These things happen.

You basically cut out little pie crust circles and shove them into ramekins. They might not touch the bottoms of the rams, but that’s okay! You’re still a good person.

Then pour the pie batter into each crust cup, and let tiny fingers destroy your hard work with subpar decorating skills.

Then finish up on your own because you’re a food blogger and your ego depends on the way these look.

Boom! Slightly puffed, slightly cracked, slightly toasted, slightly melted, slightly AWESOME.

Like, I don’t even have words.

(Oh don’t get so excited.)

Make these! Not overly sweet, the Greek yogurt adds a subtle tang, it’s dense-ish inside, but not bricky. Coconut throughout, and on top, all lounging out with the chocolate chips. Man, oh man.

Also, going to keep this short because there’s a baby bunny stuck in our tiki torch (don’t ask) and Charlie wants it for breakfast. So I’m going to wake Aaron up before I have a melt down and get arrested for sounding like I’m the one getting murdered.

Byeeeeeeeeeeeee. (ALSO, ARE YOU SEEING THAT? ^^)

Mini Chocolate Coconut Pies

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Ingredients

• 2 refrigerated pie crusts, rolled out, cut into 5-inch circles and lightly pressed into six ramekins
• 1/2 stick of butter
• 1 1/2 cup chocolate chips, divided
• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1/4 cup coconut sugar
• 1 tiny pinch of salt
• 1/4 cup Greek yogurt
• 2 eggs, lightly beaten
• 1 tsp vanilla extract
• 1 cup flaked coconut

Instructions

1. Preheat oven to 350.
2. Melt the butter and 1 cup of the chocolate chips in a small sauce pan over medium heat, stirring until smooth.
3. In a large mixing bowl, whisk together the flour, sugars, salt and 3/4 cup of coconut. To the bowl, add in the melted chocolate, Greek yogurt, beaten eggs and vanilla. Mix with a wooden spoon until everything is incorporated.
4. Evenly divide the mixture among the six pie crust-filled ramekins, and garnish each one with the remaining chocolate chips and flaked coconut. Bake for 30-40 minutes, or until a toothpick comes out clean, and the coconut is beautifully toasted on top.
5. ANNNNNND the mouth shoving begins.
6. Makes six mini pies!

7.8.1.2

150

https://bevcooks.com/2018/04/mini-chocolate-coconut-pies/

Get these in your mouth. TUH-DAY.

*update: maybe don’t ask about the baby bunny’s fate.