How to make it

  • Preheat oven to 325
  • Place pie crust into pie pan.
  • Toast the coconut on a baking sheet in in the oven until golden brown.
  • Heat the sugar, corn syrup, butter, rum and salt in a medium saucepan over medium heat. Bring to a boil, stirring frequently while the mixture is heating. Reduce the heat to low and cook the mixture for 1 minute. Remove from the heat; immediately add the semisweet chocolate, stirring constantly until the chocolate is melted and the mixture is smooth. Set aside.
  • Place the eggs in an electric mixer bowl and whisk on medium speed for 1 minute. Gradually add the hot chocolate mixture. Mix for 1 minute until incorporated. Remove the bowl from the mixer and use a rubber spatula to fold in the coconut flakes until evenly distributed.
  • Pour the chocolate and coconut mixture into the pie shell. Place the pie on a baking sheet on the center rack in the oven and bake for 1 hour, until the crust is golden brown and the chocolate center is domed and shiny. Remove the pie and cool then refrigerate for at least 8 hours before serving.

Reviews & Comments 4

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    " It was excellent "
    mjcmcook ate it and said...
    Chocolate-Rum Pie just does not get any better
    than this "5'FORK!!!!! recipe with the addition
    of the Coconut it has to be 'Heaven on a Plate'~
    Was this review helpful? Yes Flag
    " It was excellent "
    henrie ate it and said...
    Yum, great post, you have my 5, I'll hold my fork though for a second piece. Yah, I know I'm bad.
    Was this review helpful? Yes Flag
    " It was excellent "
    juels ate it and said...
    Love the sounds of this pie! Another keeper for me, thanks!
    Was this review helpful? Yes Flag
    " It was excellent "
    peetabear ate it and said...
    yum...chocolate, coconut and rum .... definite 5 forks
    Was this review helpful? Yes Flag

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