ADVERTISEMENT
Ingredients
1 9-inch pie crust, pre-baked
1 cup semi-sweet chocolate chips
1/2 cup unsalted butter
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
1 cup chopped pecans
1/2 cup evaporated milk
1 cup semi-sweet chocolate chips
1/2 cup unsalted butter
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
1 cup chopped pecans
1/2 cup evaporated milk
Directions
Preheat your oven to 350°F (175°C).
In a medium saucepan, melt the chocolate chips and butter over low heat, stirring until smooth.
Remove from heat and stir in the sugar until well combined.
Beat in the eggs, one at a time, followed by the vanilla extract.
Stir in the shredded coconut and chopped pecans.
Gradually add the evaporated milk, mixing until the filling is smooth and well blended.
Pour the filling into the pre-baked pie crust.
Bake in the preheated oven for 45-50 minutes, or until the filling is set and the top is golden brown.
Read More
ADVERTISEMENT
ADVERTISEMENT
Allow the pie to cool completely on a wire rack before serving.
Variations & Tips
For a different twist, try adding a tablespoon of dark rum or bourbon to the filling for an extra depth of flavor. If you prefer a less sweet pie, use unsweetened coconut and reduce the sugar to 1/2 cup. You can also substitute walnuts for pecans if you like a different nutty flavor. For a gluten-free version, use a gluten-free pie crust.
ADVERTISEMENT
ADVERTISEMENT