Ingredients
- 1 homemade or store-bought flaky pie crust
- 1 cup granulated sugar
- ¾ cup Dutch-process cocoa powder
- 1 cup evaporated milk
- ½ cup unsalted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 cup chopped toasted pecans
Instructions
- Preheat your oven to 350°F (175°C). Roll out your pie crust in a 9-inch pie dish, crimping the edges.
- Pre-bake the crust for 10-15 minutes or until lightly golden.
- Cook 1 cup of granulated sugar, ¾ cup cocoa powder, and 1 cup evaporated milk in a medium saucepan over medium heat, whisking until smooth.
- Add ½ cup of melted unsalted butter and cook until thickened, about 8-10 minutes. Remove from heat.
- Whisk in 3 large eggs one at a time, followed by 1 teaspoon of vanilla extract.
- Pour the filling into the pre-baked crust and bake for 25-30 minutes until set in the center.
- Toast 1 cup shredded coconut and 1 cup chopped pecans in a skillet over medium heat until golden, about 3-5 minutes.
- Sprinkle toasted coconut and pecans over the pie while warm. Cool completely before serving.
Notes
For best results, ensure the pie crust is well-prepared and pre-baked. Cool thoroughly before slicing for neat pieces.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
- Diet: Vegetarian