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Chocolate Coconut Pumpkin Pie

This is a recipe that I have been wanting to try for a long time.  I got it from my sister and never got around to trying it.  This year, I am all about pumpkin for the holidays.  Chocolate, coconut and pumpkin go so well together!!


Posted By: Leilani
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Prep Time: 15 | Cook Time: 55-60 | Ready In: 3+ hours
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US Metric
  • 6 ounces semisweet chocolate
  • 4 tablespoons unsalted butter
  • 15 ounces canned pumpkin
  • 6 ounces evaporated milk
  • 6 ounces coconut milk
  • 3/4 cup light brown sugar, packed
  • 3 large eggs
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 3/4 teaspoon ginger
  • 3/4 teaspoon ground nutmeg
  • 1 ounce milk chocolate, melted
  • Store-bought pie crust

Cooking Process:

In a large heat-proof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.

Mix pumpkin, milk, coconut milk brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg in a medium bowl. Whisk 1/2 of the pumpkin mixture into chocolate mixture.  Then whisk in remaining pumpkin until completely incorporated. Put the pie crust on a rimmed baking sheet, and pour pumpkin mixture into crust.  Bake until center is set but still wobbly (about 55-60 minutes).  Refrigerate until cool.  You can warm in microwave to warm and serve if you prefer, I love mine cold!

Garnish with whatever you like, whipped cream, coconut, melted chocolate or serve just by itself! 

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