Chocolate Coconut Chess Pie

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  • 2 eggs
  • 1 cup sugar
  • 3/4 cup evaporated milk (1/2 of a 12 ounce can)
  • 2 Tablespoons cocoa powder
  • 1 Tablespoon flour
  • 4 Tablespoons butter
  • 1/2 teaspoon vanilla
  • 1 cup shredded or flaked coconut (either sweetened or unsweetened)
  • frozen pie crust

How to:

1. Brush with an egg wash (one egg beaten with one tablespoon of water) to hold in the moisture. I like to use an earthenware pie plate.

2. Preheat oven to 350 degrees Fahrenheit

3. Melt the butter and set it aside to cool.

4. The order and way in which you add your ingredients is important. First, beat the two eggs in a large bowl. Beat in 3/4 of the cup of sugar (leaving 1/4 cup for later). When that is evenly mixed, add the evaporated milk and mix well.

5. In a smaller bowl, thoroughly mix the cocoa, the remaining 1/4 cup of sugar, and the flour. Add this mixture to the main bowl and mix thoroughly.

6. Mix vanilla into the butter when it is cool but still runny, and add it to the main bowl. Mix well.

7. Stir in the coconut.

8. Pour the mixture into your pie shell.

9. Wrap a thin strip of tin foil carefully around the pie plate and cup it over the crust edges so that it shields the crust but not the pie  prevents the crust from burning).


9. If the oven is pre-heated to 350 degrees Fahrenheit (175 degrees Celsius), put the pie in and bake for 40 minutes.

10. Remove foil and bake 10 more minutes. It is done when the filling no longer jiggles when you move it. If you insert a knife it should come out clean. Time varies by oven and baking dish.

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