Gooey Chocolate Pecan Coconut Pie with Chocolate Crust

  • Gooey Chocolate Pecan Coconut Pie with Chocolate Crust

    I’m not going to lie to you.  There’s a lot going on with this little pie.

    And that’s precisely what makes it so good.  Roll your eyes all you want at the title of this dessert- I know, it would have been impossible to fit in any more ingredients into its name- but just you wait.  Every ingredient has a point.  A purpose.  The sum is so so so much greater than its already-amazing-tasting parts.

    This is a gooey pie, so don’t say I didn’t warn you (an integral part of what makes this so decadent and come-back-for-more-ish.)  I made a bunch of little pies because I believe that people just don’t like to share desserts (except in China, where I heard that people buy chocolate bars with the express purpose of sharing them with other people… how is that possible?  My sister once told me that when she opened a chocolate bar and her boyfriend-at-the-time asked her for a bite, she was horrified.  I totally identify with that.).

    Anyway, this little ditty is inspired by my Sweet German Chocolate Cake recipe, so you know this pie is going to be a massive success.  Enjoy!

    CHOCOLATE CRUST:

    3 tablespoons butter, melted

    1 cup chocolate graham cracker crumbs

    2 tablespoons sugar

    COCONUT-PECAN FILLING & FROSTING:

    1 can evaporated milk (12 oz.)

    4 egg yolks

    1 1/2 teaspoons vanilla

    1 1/2 cups sugar

    3/4 cup butter

    1 cup milk chocolate chips

    1 package Angel Flake shredded coconut (14 oz. bag, or 5 1/3 cups)*

    1 1/2 cups chopped pecans, toasted

    1. CRUST:  In a medium bowl, melt butter in microwave and stir in cookie crumbs and sugar.  Press evenly into a 9″ deep dish pie plate (on bottom and up sides) OR into mini pie plates, if you happen to have.  (Use a springform cake pan if you don’t have a deep-dish pie plate.)
    2. GOOEY FILLING:  In a heavy saucepan, whisk milk, yolks and vanilla together until well blended.  Add sugar and butter, and cook over medium for about 12 minutes while stirring constantly until thickened and golden brown.  Stir in chocolate chips until just melted. Remove from heat, stir coconut (half bag at first, then more as needed*) and toasted pecans in, and let sit to cool slightly.  Spread into prepared pie crust(s) and allow to chill in fridge to set for a few hours.  Serve at room temperature.

    Tips:

    • Check out the original post for more deep thoughts on the gooey filling.
    • You will probably have extra filling which should excite you in a strange way (like it does for me).  Eat it out of the bowl, spread some on toast tomorrow morning, or freeze it and use it to top a chocolate cake or something.  Options are endless!
    • Prefer another kind of chocolate?   Semi sweet or bittersweet would both make excellent choices instead of milk chocolate.
    • *You might not need the full bag of coconut if your caramel sauce has thickened considerably after the 12 minutes.  So be on alert- after stirring in the pecans and half the bag, see if you need to add more to get it to a sticky, spreadable consistency.
    • Extra miler?  Use homemade cookies for the crust instead of the chocolate graham cookie crumbs.  Using the Chocolate Shortbread Cookie recipe will set you up just fine; go ahead and mulch them up in your food processor until nice and fine.
    • Enjoy!

     

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    May 31st, 2014 | More Sweets Please | No Comments | Tags: , , ,

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