Chocolate Coconut Rum Pie |
|
 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
You may have to call 911 after your first bite of this pie. Ingredients:
your favorite pie crust |
1 1/2 cups dried coconut |
1 1/2 cups granulated sugar |
1/2 cup dark corn syrup |
3 oz unsalted butter, cut into 1/2 oz pieces |
1/4 cup myers's dark rum |
1 tsp salt |
8 oz semisweet baking chocolate, coarsely chopped |
5 large eggs |
Directions:
1. Preheat oven to 325
2. Place pie crust into pie pan.
3. Toast the coconut on a baking sheet in in the oven until golden brown.
4. Heat the sugar, corn syrup, butter, rum and salt in a medium saucepan over medium heat. Bring to a boil, stirring frequently while the mixture is heating. Reduce the heat to low and cook the mixture for 1 minute. Remove from the heat; immediately add the semisweet chocolate, stirring constantly until the chocolate is melted and the mixture is smooth. Set aside.
5. Place the eggs in an electric mixer bowl and whisk on medium speed for 1 minute. Gradually add the hot chocolate mixture. Mix for 1 minute until incorporated. Remove the bowl from the mixer and use a rubber spatula to fold in the coconut flakes until evenly distributed.
6. Pour the chocolate and coconut mixture into the pie shell. Place the pie on a baking sheet on the center rack in the oven and bake for 1 hour, until the crust is golden brown and the chocolate center is domed and shiny. Remove the pie and cool then refrigerate for at least 8 hours before serving.
|
|