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Coconut Fudge Pie Recipe
|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|
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 mg
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
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.