Halloween is my favorite holiday for so many reasons. For starters, the decorations just crack me up. I’m not really into scary movies or haunted houses, but a good skull and crossbones, or a witch on a broom, always seems to give me the giggles. Also, Halloween treats get me too. I am totally a candy-girl, I love those bite-sized bars and packets of mini candies that you only get once a year.
Other festive desserts to feed a crowd on All Hallows’ Eve seem to tickle my fancy as well. I have many Halloween Desserts listed here on my blog, but I couldn’t miss this opportunity to share a new recipe this year. Pie is always a crowd pleaser, and chocolate definitely needs to be involved. I just recently purchased a new cookbook called, “Sister Pie” and found an amazing recipe for a Chocolate Coconut Pie. The buttery-crust I baked extra crispy to contrast the gooey filling and I gave this pie a spider-web on top to add a little Halloween flair.
The ingredients are mostly pantry items like; bittersweet chocolate chips and sweetened coconut, not hard to come by. The piping on top is done by melting down chocolate in the microwave and piping it on top with a sandwich bag as a tip. I think you’ll find this pie, not only reminiscent of a good Mounds Bar, but Spooktacular too.
1 1/4 cup all-purpose flour
1 tablespoons granulated sugar
1/4 teaspoon salt
8 tablespoons butter, cold diced
1 cup bittersweet chocolate chips
4 tablespoons butter
3 tablespoons coconut milk
3 tablespoons cocoa powder
3 large eggs, room temperature
1 teaspoon vanilla extract
1 1/2 cups sweetened coconut
Spider Web Topping
1/3 cup bittersweet chocolate chips
3 tablespoons heavy cream
1/4 cup white chocolate chips
1/2 teaspoons coconut oil
(Make 9-inch Pie)
- Preheat oven to 350 degrees. In a stand mixer or large bowl, add flour, sugar, salt and butter. Mix on low for 1 minute, until coarse crumbs. While mixer is running, add 1/3 cup cold water and mix dough until it just begins to come together. Remove dough from bowl and wrap in plastic wrap and place in refrigerator for 30 minutes.
- Remove dough from refrigerator and roll out on a floured surface. Place dough into pie pie and trim excess edges (you can cut out a spider body and eight legs with extra dough). Then, fold dough under around perimeter and crimp edges. Place a piece of parchment or wax paper on top of dough and fill with pie weights or dried beans. Bake in oven for 15 minutes, remove weights and parchment, bake again for 7 minutes.
- In a microwave safe bowl, combine bittersweet chocolate chips, butter and coconut milk. Heat on high for 1 minute, remove and stir. Heat again for 30 seconds and stir until smooth, set aside until cool. Whisk eggs and cocoa, add to cooled chocolate mixture. Fold in vanilla and coconut by hand.
- Pour filling into par-baked crust. Bake in oven for 40-45 minutes, or until edges are slightly cracked. Remove and let cool.
- In two separate microwave safe bowls, add bittersweet chocolate to one and white chocolate and coconut oil to other. Microwave for 30 seconds, stir until creamy. Add time if needed.
- Spoon bittersweet chocolate into top of pie in a circle and place in refrigerator for 5 minutes. Add white chocolate to a baggy and cut tip off. Remove pie from refrigerator and pipe white chocolate in rings on top of bittersweet chocolate. Using a toothpick, drag across the top of pie to create a web design (see picture). Serve pie room temperature. Enjoy!