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Coconut Fudge Pie

sweet.chef's picture
  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

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: 
Cook Time: 
25 Minutes

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4162 Calories from Fat 1668

% Daily Value*

Total Fat 195 g299.6%

Saturated Fat 125.2 g625.8%

Trans Fat 0 g

Cholesterol 594.3 mg198.1%

Sodium 1170.4 mg48.8%

Total Carbohydrates 576 g192%

Dietary Fiber 24.1 g96.3%

Sugars 405.8 g

Protein 66 g131.5%

Vitamin A 41.9% Vitamin C 24.9%

Calcium 106.9% Iron 69.7%

*Based on a 2000 Calorie diet

Coconut Fudge Pie Recipe