Chocolate Pie with Coconut Shortbread Crust

chocolate coconut pie

We’re up to the 6th Pillsbury Bake-Off Cookbook and the recipes just keep getting better! I made this Chocolate Pie for my sister for Thanksgiving dinner and she loved it so much, she stole the leftovers and ordered another for Christmas. Can’t say I blame her, it was an award winning pie recipe. Mrs. Robert Arnold from Green Bay, Wisconsin created this chocolate pie with coconut baked right into the crust. It’s a great idea. I’m planning to use the crust for all of my cream pies.

I swapped out the vanilla for rum. Because I like rum. It’s quite possible I was a pirate in a past life.

Pillsbury 6

crust ingredients:

  • 1/3 cup butter
  • 2 tablespoons sugar
  • 1 egg yolk
  • 1 tablespoon cream
  • 1 cup flour
  • 1 cup shredded coconut

filling ingredients:

  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 2 1/2 cups milk
  • 2 ounces unsweetened chocolate, chopped
  • 3 egg yolks
  • 1 tablespoon butter
  • 1 tablespoon rum

crust:

Cream butter and sugar together. Mix in egg. Gradually mix in flour. Stir in coconut. 

Pat into 9″ pie pan.

Bake at 350 degrees 20-22 minutes, or until golden brown. Cool before filling.

filling:

Combine sugar, cornstarch, and salt in top of a double boiler.

Stir in milk and chocolate.

Cook over boiling water until mixture begins to thicken, then stir constantly until thick.

Slowly pour chocolate mixture into egg yolks, whisking constantly, to warm eggs. Pour all back into double boiler and cook 2 minutes longer, stirring constantly.

Remove from heat. Add butter and rum.

Cover and cool, stirring occasionally.

Pour into pie shell. Chill.

Top with sweetened whipped cream. Decorate with toasted coconut.

Find more recipes from my Pillsbury cookbook adventure here.

Chocolate Pie
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crust ingredients
  1. 1/3 cup butter
  2. 2 tablespoons sugar
  3. 1 egg yolk
  4. 1 tablespoon cream
  5. 1 cup flour
  6. 1 cup shredded coconut
filling ingredients
  1. 3/4 cup sugar
  2. 3 tablespoons cornstarch
  3. 1/2 teaspoon salt
  4. 2 1/2 cups milk
  5. 2 ounces unsweetened chocolate, chopped
  6. 3 egg yolks
  7. 1 tablespoon butter
  8. 1 tablespoon rum
crust
  1. Cream butter and sugar together. Mix in egg. Gradually mix in flour. Stir in coconut.
  2. Pat into 9" pie pan.
  3. Bake at 350 degrees 20-22 minutes, or until golden brown. Cool before filling.
filling
  1. Combine sugar, cornstarch, and salt in top of a double boiler.
  2. Stir in milk and chocolate.
  3. Cook over boiling water until mixture begins to thicken, then stir constantly until thick.
  4. Slowly pour chocolate mixture into egg yolks, whisking constantly, to warm eggs. Pour all back into double boiler and cook 2 minutes longer, stirring constantly.
  5. Remove from heat. Add butter and rum.
  6. Cover and cool, stirring occasionally.
  7. Pour into pie shell. Chill.
  8. Top with sweetened whipped cream. Decorate with toasted coconut.
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Posted in Dessert, Gluten Free Recipes and tagged , , .