Elizabeth’s Chocolate Pie

I prepared this pie for my Filipina friend, Elizabeth, as it was her birthday and I invited her over for a little dinner of three of us, my husband, Elizabeth and I. Not too fancy but I think she liked the evening, so that what counts, right? 😀

You can omit the coconut if you don’t like it, I love everything coconut. I was having a cup of eggnog and thought of adding spice and coconut to this pie somehow LOL

Ingredients

4 tbsps margarine, melted (I didnt use baking-spoon measurement but regular tablespoon)
2 1/2 cups milk
1 1/2 tsps all spice (more if you prefer stronger taste)
4 tbsps honey (I used regular tablespoon, not baking-spoon measurement)
5 tbsps coconut shredded, unsweetened (it is up to you sweetened or not)
1 cup graham cracker crumbs
1 envelope/box instant chocolate pudding pie

Method

Preheat oven to 400 F
Mix melted margarine, honey, allspice and crumbs together. Press on the bottom of a pie pan, bake for 5-10 minutes, I baked it at 8 minutes.

Take out from the oven, set aside, cool

For the pudding

Mix cold milk and instant pudding well, no lumps. Bring to a boil with medium heat.
Add in 3 1/2 – 5 tbsp coconut shredded. I used unsweetened instead sweetened as my husband does not have sweet tooth 😉

Turn off heat, keep stirring until mixture cool down a bit.
Pour over cooled baked shell, chill for at least 2 hours or until pudding set.

Chocolate Pie

Ingredients

Crust

  • 4 tbsps margarine melted (I didnt use baking-spoon measurement but regular tablespoon)
  • 4 tbsps honey I used regular tablespoon, not baking-spoon measurement
  • 1 cup graham cracker crumbs
  • 1 1/2 tsps all spice more if you prefer stronger taste

Filling (Pudding)

  • 2 1/2 cups milk
  • 5 tbsps coconut shredded unsweetened (it is up to you sweetened or not)
  • 1 envelope/box instant chocolate pudding pie

Instructions

Crust

  • Preheat oven to 400 F
  • Mix melted margarine, honey, allspice and crumbs together. Press on the bottom of a pie pan, bake for 5-10 minutes, I baked it at 8 minutes.
  • Take out from the oven, set aside, cool

Filling (Pudding)

  • Mix cold milk and instant pudding well, no lumps. Bring to a boil with medium heat.
  • Add in 3 1/2 – 5 tbsp coconut shredded. I used unsweetened instead sweetened as my husband does not have sweet tooth 😉
  • Turn off heat, keep stirring until mixture cool down a bit.
  • Pour over cooled baked shell, chill for at least 2 hours or until pudding set.

Video

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