Coconut Fudge Pie
|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)|
|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.