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Coconut Chocolate Pie

Total Time

Prep: 25 min. + chilling Cook: 10 min. + cooling

Makes

8 servings

Field editor Cheryl Maczko of Reedville, West Virginia says, "Everyone loves my fudgy Almond Joy pie. It’s pretty, cuts easily and is absolutely delicious."

Ingredients

  • Dough for single-crust pie
  • 1/2 cup sugar
  • 1/3 cup cornstarch
  • 1/4 cup baking cocoa
  • 1/4 teaspoon salt
  • 1-1/2 cups 2% milk
  • 16 fun-size Almond Joy candy bars, chopped
  • 1 teaspoon vanilla extract
  • Whipped cream

Directions

  1. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
  2. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
  3. In a large saucepan, combine sugar, cornstarch, cocoa and salt. Stir in milk until smooth. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes (mixture will thicken quickly). Remove from heat.
  4. Add chopped candy bars and vanilla; stir until chocolate is melted. Pour into cooled crust. Press plastic wrap onto filling. Refrigerate until set, about 4 hours. Remove plastic wrap. Slice and serve with whipped cream.
Dough for single-crust pie
Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.

Nutrition Facts

1 piece: 454 calories, 23g fat (14g saturated fat), 35mg cholesterol, 305mg sodium, 59g carbohydrate (34g sugars, 3g fiber), 6g protein.

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