Chocolate Coconut Pies with Toasted Marshmallow Topping

Who knew you could upgrade chocolate coconut pie? With toasted marshmallows on the top, this decadent dessert has been...
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Who knew you could upgrade chocolate coconut pie? With toasted marshmallows on the top, this decadent dessert has been elevated to a whole new level.

Ingredients

For the crust:

  • Nonstick cooking spray
  • 1/3  Cup  butter, unsalted
  • 1/4  Cup  sugar
  • 1 1/4  Cup  crushed graham crackers, finely crushed

For the filling:

  • 1/2  Cup  sugar
  • egg
  • 1/3  Cup  all-purpose flour
  • 1/4  Cup  unsweetened cocoa powder
  • 1/4  Cup  flaked coconut
  • 1/4  Cup  unsalted butter, melted

For the topping:

  • large marshmallows, halved

Directions

For the crust:

Preheat oven to 325 degrees F. Lightly coat a 12-cup muffin pan with cooking spray. Set aside. In a small saucepan, melt ⅓ cup butter over medium heat. Stir in ¼ cup sugar and graham cracker crumbs until combined. Spoon 2 tablespoons mixture into each cup. Divide any remaining crumb mixture evenly among cups. Press evenly onto bottoms and 1½ inches up sides. Bake 5 minutes. Remove from oven.

For the filling:

Combine ½ cup sugar and egg. Beat with an electric mixer on medium speed until pale and thickened, about 2 minutes. In a small bowl, stir together flour and cocoa. Add to egg mixture and beat until just smooth. Fold in coconut and melted butter. Spoon evenly into baked crusts. Bake 15 to 20 minutes, until filling is puffed and set. Cool on a wire rack 5 minutes. Remove pies from muffin tin, cool completely on wire rack.

For the topping:

Preheat broiler. Place pies on a large baking sheet and top each with a halved marshmallow. Broil 5 to 6 inches away from heat source until puffed and golden, about 30 to 40 seconds. Serve.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.