You are here

Coconut Fudge Pie

sweet.chef's picture
Ingredients
  Butter 2 Tablespoon
  Coconut 3 Cup (48 tbs), divided
  Evaporated milk 13 Ounce (1 Can)
  Brewed double strength coffee 3⁄4 Cup (12 tbs)
  Semi sweet chocolate chips 8 Ounce
  Light brown sugar 1 1⁄3 Cup (21.33 tbs)
  Eggs 2
  Flour 6 Tablespoon
  Amaretto/Creme de cocoa/coffee liqueur 2 Tablespoon
Directions

Preheat the oven to 350°.
Use the entire 2 tablespoons butter to grease the bottom, sides and rim of a 10-inch pie pan.
Press 2 3/4 cups coconut around sides and bottom of pan to form crust Save 1/4 cup coconut for top edge of pie.
In a small saucepan, melt together evaporated milk, coffee and chocolate chips.
Heat to steaming but do not boil.
In a large bowl, whisk together brown sugar, eggs and flour.
Add hot milk mixture a little at a time, whisking well.
Pour into coconut-lined pie shell.
Use remaining 1/4 cup coconut to edge the pie at the rim, making a neat edge.
Bake at 350° for about 25 minutes, until just set but not firm.
Coconut will be light brown in color.
Refrigerate overnight before serving.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Ingredient: 
Coconut
Cook Time: 
25 Minutes

Rate It

Your rating: None
4.03684
Average: 4 (19 votes)