A Lesson in Patience

With Easter getting close, I was thinking about my mom's coconut pie that she always makes. My sister and I always ask for it. What makes this pie different is the addition of a small layer of chocolate in the bottom of the pie crust. It makes it taste like a chocolate-covered coconut egg. When I got home before the kids this evening, I decided it would be easy to just whip this pie up for you.

First, the crust has to be rolled out. I didn't have time to roll out the crust, so I called my mom who gave me a different crust that you could just pat into the pan and bake. I forgot to turn up the temperature, so it didn't brown. Then, I cranked up the heat and forgot about the crust. It got a little brown.

Then, I couldn't wait for the filling to set in the fridge, and I cut the pie way before it was ready. This is what happened:

It still tasted great, but please, take a little time and make this pie up right.

Chocolate-Ribbon Coconut Pie

Crust: 1 1/4 c. flour

1/4 c. butter

1/4 c. shortening

2 Tb. milk

Combine. Roll out and place in a 9" pie plate. Bake at 375 degrees for 25-30 minutes.

Chocolate Layer: 2/3 c. semi-sweet chocolate chips 1/3 c. milk

Combine over low heat and pour into cooled crust.

Coconut Filling:

2/3 c. sugar

1/2 c. flour

1/4 tsp. salt

3 c. milk

3 egg yolks

1 1/2 c. coconut

Combine in pan over medium heat, stirring frequently until thick. Remove from heat and add

2 Tb. butter, 1 tsp. vanilla, and 1/2 tsp. almond flavoring. Pour over set chocolate layer. Top with Cool Whip and toasted coconut.

*This made enough filling and chocolate that I think that you could divide this between two pie crusts. If you don't have time to make your own crust, I think that a freezer crust would work as well.