Recipe courtesy of Kelis Rogers
Total:
45 min
Active:
15 min
Yield:
8 servings
Level:
Easy
Total:
45 min
Active:
15 min
Yield:
8 servings
Level:
Easy
Total:
45 min
Active:
15 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 3 large eggs, at room temperature
  • 1 cup heavy cream 
  • Half a 15-ounce can cream of coconut, such as Coco Lopez 
  • 1/2 cup sugar 
  • 2 tablespoons (1/4 stick) unsalted butter, melted
  • 1 tablespoon vanilla extract 
  • 1 1/2 cups sweetened flake coconut 
  • 1/4 cup semisweet chocolate chunks 
  • 1 premade pie crust (rolled and fitted into a 9-inch pie plate) 

Directions

Watch how to make this recipe.

Preheat the oven to 375 degrees F.

Whisk together the eggs, heavy cream, cream of coconut, sugar, melted butter and vanilla extract in a large bowl until well blended. Stir in the coconut and chocolate chunks.

Pour into the pie crust and bake until firm, about 30 minutes.

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