Coconut Fudge Pie Recipe
Ingredients
| Butter | 2 Tablespoon | |
| Coconut | 3 Cup (16 tbs), divided | |
| Evaporated milk | 1 Can (10oz) | |
| 3/4 cup brewed, double strength coffee | ||
| 8 ounces semi-sweet chocolate chips | ||
| Light brown sugar | 1 1/3 Cup (16 tbs) | |
| Eggs | 2 | |
| Flour | 6 Tablespoon | |
| 2 Tablespoons Amaretto, Creme de Cocoa or coffee liqueur | ||
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.
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.
Chef
