Most kids do not want coconut, but this was a hit to the kids in my and my brother’s family. That includes my two sons and my niece and nephew. It’s a pretty family-friendly dish because even my picky nephew who doesn’t like anything other than pure chocolate fell in love with it. He was asking for a second slice, but Jenny didn’t want him to over indulge on something so sinful. If you are looking for a simple pie recipe that will be appreciated by everyone, then you should try this pie- it’s simple and elegant.
Check out what our friends from Mr. Food have to say about this recipe:
“Fans of macaroon cookies are going to go nuts when you set out this Chocolate Macaroon Pie. This flourless pie features a coconutty-crust and a rich chocolate filling that makes it absolutely to-die-for.”
My picky eater brother and nephew are enough proofs. I encourage you to try this decadent pie recipe.
Ingredients
CRUST
3 cups Great Value unsweetened shredded coconut
1/3 cup Trader Joe’s honey
1/4 cup (1/2 stick) Land O Lakes melted butter
FILLING
1 (8-ounce) package Toll House chocolate chips
1/2 cup Goya coconut milk
2 tablespoons Domino sugar
1 tablespoon Land O Lakes butter, softened
Instructions
- Preheat oven to 325 degrees F. Coat a 9-inch pie plate with cooking spray.
- In a medium bowl, combine crust ingredients using your hands. Press down into pie plate and up sides, creating a thick crust.
- Bake 10 to 15 minutes, or until crust begins to brown. Let cool completely.
- Meanwhile, in a medium saucepan over medium-low heat, combine chocolate chips, coconut milk, and Truvia, and stir until chocolate is melted. Remove from heat and whisk in margarine.
- Pour chocolate filling into pie crust. Refrigerate for 2 hours or until chocolate is set. Bring to room temperature at least 10 minutes before serving.
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Quick Tip: Served best with freshly brewed coffee.
Thanks again to Mr.Food for this amazing recipe.
