Chocolate Coconut Pie

I made you pie! I made us pie! I’m a pie maker! (not really.)

Listen though, this is big. Big for me. I made a chocolate pie and it’s actually to die for. Look at that CENTER. Now I will say, I have the patience of a toddler hummingbird on crack, so I didn’t let it fully cool all the way before photographing this. But that’s okay because the filling was soft and gooey and absolutely ridiculous. This is going to be the pie you make for Christmas. I’m telling you that now. Ready?

Let us peepeth.

I made the crust from scratch because you know it’s my life mission to get good at this. You’ll see in the reel that I used a food processor to make the crust this time. I took a page out of America’s Test Kitchen’s book and went that route. Took like five seconds. And the crust was perfection. But you can make it all with your hands too, if that’s your jaaaaahm.

It has coconut in it. We’ll toast it. So it’s like a mix of a chess pie meets coconut pie and all is right in the world. You can’t argue with this.

One thing I left out in the photo (and the recipe) is a pinch of cayenne pepper. Just a little pinch. It doesn’t make the pie spicy, just adds depth. Do that if you’re feeling it! If not, you’re still a good person.

I crimp my edges every single time but no matter what, they wonk up in the oven. Any tips here? How do you keep the border in tact? Learn me!

Here’s our coconut. It’s unsweetened, but has pa-LENTY of sweetness. It’s all you need.

In a mixing bowl we’ll mix four eggs with sugar and vanilla and melted chocolate and the coconut and deeeeeeeum.

Filling, I’d like you meet pie crust. Pie crust, I’d like you to meet filling.

Now go get married in the oven. (45 minutes!)

You had me at ch.

Also, I added chocolate shavings last second but they melted immediately while I was shooting. Ha! So now it looks like odd chocolate something, but it won’t matter because it’s criminally perfect. Let yours cool longer than I did! Go a full two hours if you can. (I could not.)

Good GRIEF. The depth and character of this pie is astounding. The crust is buttery and flakey, the filling rich and seductive. The top has a slight crackle that will have you falling straight over.

I love pie. You love pie. We love pie! Let’s have pie.

Your family is going to beg for this for the rest of time. Merry Christmas?

Chocolate Coconut Pie

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Ingredients

• 1 1/2 cups all-purpose flour
• 10 Tbs. chilled butter, cut into small cubes
• 1 tsp kosher salt
• 4 Tbs. Ice water
• 2 Tbs. Apple cider vinegar
• 1 cup unsweetened shredded coconut, lightly toasted
• 1 cup semisweet chocolate chips
• 2 Tbs. Butter
• 4 eggs
• 3/4 cup sugar
• 1/4 cup milk
• 1 Tbs. Vanilla extract
• Chocolate shavings, optional

Instructions

1. In a food processor, combine the flour, chilled butter and salt. Pulse about six times, letting the butter crumble with the flour into tiny chunks. You’ll have gravel. Pie gravel. Pour the mix into a large mixing bowl. Add the iced water and apple cider vinegar and start mixing with a spoon. Tip the mix onto a clean work surface and use your hands to form the mix into dough. If you need an extra Tbs. of water, totally okay. You want a smooth pie dough. Form a ball and press into a one-inch disk. Cover with plastic wrap and refrigerate at least an hour. Overnight is fine!
2. Get the dough out of the fridge and let it start to come to room temp while you make the filling.
3. Preheat your oven to 350.
4. In a large mixing bowl, crack the eggs. Add the sugar and mix with a hand mixer until smooth. Add the vanilla extract to the mix and mix once more.
5. In another medium bowl, add the chocolate chips and butter. Melt in the microwave (or over a double boiler) until the chocolate and butter are melted and smooth.
6. Add the shredded coconut, chocolate and milk to the egg mix. Whisk until smooth. If you feel it, a pinch of cayenne is never a bad idea right here. It won’t make it spicy, just adds a nice depth.
7. Roll out your pie dough on a lightly floured work surface until roughly 12 inches in diameter. Place the crust in a pie pan and crimp the edges to make a border. Mine never work, but I’ve come to terms with it.
8. Pour the pie mix into the shell and bake for 40-45 minutes, until the crust is golden brown and the center doesn’t jiggle.
9. Let this completely cool (if you have the patience), about two hours.
10. Slice and serve! (Chocolate shavings optional.)
11. Serves 8.

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https://bevcooks.com/2023/12/chocolate-coconut-pie/

Like, the actual rest of time.