Chocolate pie with pecans and coconut
2 cups chocolate wafer crumbs
2 tbsp sugar
¼ cup vegetable oil
2 tbsp water

6 oz semi sweet chocolate
2 tsp vegetable oil
1 can condensed sweetened milk (14 oz)
2 large egg yolks
1 tsp vanilla
¾ cup chopped pecans

Topping
½ cup brown sugar
½ cup evaporated milk
3 tbsp butter or vegetable oil
2 large egg yolks
¾ cup shredded coconut
1 tsp vanilla extract
¼ cup chopped pecans

Preheat oven to 375 F. Combine crumbs, granulated sugar, ¼ cup oil and water. Mix together until crumbs hold together, adding more water if necessary. Pat into a 9” pie pan.
In microwave proof bowl add chocolate and 2 tsp oil and microwave on medium for 2 minutes or just until chocolate can be mixed together until smooth. Add condensed milk, 2 yolks, vanilla and pecans. Pour into pan and bake for 15 minutes or just until centre is still lightly loose. Cool.
Topping: In small skillet add brown sugar, evaporated milk and butter or oil, bring to a boil. Reduce heat to low. in separate small bowl mix 2 yolks add a few tbsp of brown sugar mixture until well blended, then add back to small skillet and cook on low heat just until slightly thickened about 3 minutes. Add vanilla and gently pour over pie. Garnish with ¼ cup pecans and chill for at least 2 – 3 hours before serving

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