Chocolate Coconut Pie
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I kept throwing around ideas, but everyone’s response was whatever I made would be fine. Fine gave me nothing. I tried obtaining a response by giving ingredients: fruit, chocolate, coconut. No such luck. Everything sounded “fine”. At a loss, I decided on a tried and true staple: chocolate pie.
Pies are a Southern staple during the holiday season. Pecan pie. Sweet potato pie. Apple pie. But chocolate pie has always been my favorite. No kidding, right?
This is easier to make than it looks. The taste reminds me of hot cocoa with cookies thanks to a creamy coconut filling laced with cacao powder. My aunt said it looked like a work of art. In the end it was a delicious success.
Though Christmastime has long passed, this can be made anytime throughout the year as a decadent treat.
Notes: I highly recommend drizzling chocolate sauce on top in such a way as to leave space so you have a nice amount of cutting room. See photos for an example. Use a sharp knife to cut pie instead of a blunt knife. You do not have to discard and waste coconut liquid excluded in this recipe from coconut milk can. The coconut liquid makes a nice addition to juices and smoothies. Just replace it with whatever would regularly call for water.
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