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!!
- 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
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!