This pie is even better the next day… if there is any left… which makes it a winner for any busy-cook.
1 1/2 cup sugar
3 T Hershey’s Special Dark Chocolate Cocoa
1/8 t salt
6 1/2 oz (1/2 a 13 oz can) evaporated milk
1 t pure vanilla extract
2 T melted butter
1 cup flaked coconut
1 cup pecans, chopped*
1 (9 inch) Perfect Pie Crust (Perfect Crust Instructions)
1 cup flaked coconut for topping
Spoon Mage Notes:
*To easily “chop” pecan halves, place them in a quart sized freezer ziplock bag, mostly seal, and whack away with a wooden meat tenderizer. It’s fun, practical, and an excellent stress reliever.
1 large bowl and mixing spoon
1 smaller bowl or 2 cup Pyrex measuring cup and fork
Pie pan with unbaked pie shell
Preheat the oven to 350F.
Mix the sugar, cocoa, and salt in the large bowl.
Measure the evaporated milk into the smaller bowl or Pyrex cup, add the eggs and vanilla – whisk it about with the fork. Carefully add the butter, whisking all the while to prevent the eggs from curdling.
Add to the sugar mixture and beat well – either by hand or with a mixer.
Stir in 1 cup coconut and pecans.
Pour into the pie shell and spread evenly. Bake for one hour – up to 15 minutes longer if necessary. Test for doneness by pressing on the center. If it sinks, it’s not quite done so add more time. If it feels set, it’s done – don’t over-cook. It will “finish” as it sits.
Remove from the oven and cool for one hour.
Don’t turn that oven off. While the pie is cooling, toast the extra cup of coconut. Spray a little cooking spray on a baking pan. Spread out the coconut. Place in the oven. Watch carefully and as the coconut browns, remove and stir a bit so all the little bits toast up nicely. This will take about 10-15 minutes. Turn out into a bowl and serve with slices of pie.