Frugal Foodie Mama: S'mores Coconut Cream Pie {Happy Pi Day!}

Thursday, March 14, 2013

S'mores Coconut Cream Pie {Happy Pi Day!}

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Woo-hoo!  It is Pi Day!  
Okay, okay.... I will admit it.  I am NOT a math geek.  If there were not actual PIE involved in this day, I wouldn't be anywhere near as excited.  
If you say the word PIE, then I am there!  So when Dorothy from Crazy for Crust announced her annual Pi Day Pie Party I had to RSVP, right? ;)

Originally I was thinking I would like to make some kind of S'mores pie.  Then I started thinking about how much I adore coconut cream pie.  But why should I have to choose??  
I shouldn't! 
The S'mores Coconut Cream Pie was my compromise :)

What you will need:
For the graham cracker crust-
1 1/4 cups graham cracker crumbs
3 tbsp sugar
1/3 cup butter, melted
(Or you could just cheat & get one of those already made graham cracker crusts- I won't tell. ;) )

For the pie:
1/2 cup of chocolate chips (or chocolate bars, chopped)
1 cup shredded, sweetened coconut
5.9 oz box of vanilla pudding mix
2 1/2 cups milk
1 tsp coconut extract
(Or you just buy a box of coconut cream flavored pudding mix in lieu of the vanilla pudding mix & the coconut extract.)
3 cups of mini marshmallows
Chocolate syrup (optional)

Preheat your oven to 350 degrees.  Lightly grease a 9-10 inch pie pan.

In a small bowl, mix together the graham cracker crumbs, sugar, and melted butter.  Press the mixture into the bottom and up the sides of your prepared pie pan.  Bake the graham cracker crust for about 8 minutes.

AS SOON as you remove the pie crust from the oven, sprinkle the chocolate chips or chocolate bar pieces evenly over the warm crust.  Allow the chocolate to melt a little and then use a spatula to spread the chocolate over the bottom of the crust.  It may not spread all the way to the outer edges, and that is a-okay.  Trust me. ;)
Set the chocolate covered crust aside and allow the chocolate to harden.

Turn down the heat in your oven to 325 degrees.  On a baking sheet, spread out your shredded coconut in an even layer.  Bake for about 5-7 minutes, stirring once halfway through the baking time.  Watch it carefully!  The coconut can burn quickly.  
Set your toasted coconut aside for about 10 minutes to cool.

Meanwhile, prepare your pudding mix according to the box directions for a pudding pie. Mix in the coconut extract if you used a vanilla pudding mix.

Then fold in 2/3 cup of the toasted coconut (reserve the other 1/3 cup to top the pie later).  

Spoon the coconut cream filling into the prepared pie crust.  Allow the pie to set up in the fridge for at least one hour.

Remove the pie from the fridge, and top it with the mini marshmallows.  Using a kitchen torch or your oven's broiler, toast the marshmallows to your desired brownness.  I like mine a little more toasty.  In fact, I am that person who catches her marshmallows on fire at the campfire, lets it burn like a little torch for a few seconds, then blows it out and eats it. ;)

Sprinkle the remaining toasted coconut over the top of the pie and then drizzle with a little chocolate syrup, if desired.
Store any leftovers in the refrigerator.

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This pie was a bit ridiculous.  I literally had to employ all kinds of self control to prevent myself from gobbling it all up in the first 2 days.  You think I am being funny here... I am not.
I most enjoyed that thin layer of chocolate between the graham cracker crust and the creamy coconut filling.  
I am actually sitting here sad because it is all gone & I do not have another one sitting in the fridge ready for me to indulge in.  

Oh, and just because I love Pi (Pie) Day >>>THIS<<< much, I created a Pinterest board dedicate to ALL things pie.  Come check out my Have a Slice of Pie... board to find some other delicious pie recipes ranging from the savory to the downright sinfully sweet! ;)

How are you celebrating Pi (Pie) Day today?


S'mores Coconut Cream Pie

by Frugal Foodie Mama
Prep Time: 20 minutes
Cook Time: 13-15 minutes then refrigerate
Ingredients (8 slices)
    For the graham cracker crust
    • 1 1/4 cups graham cracker crumbs
    • 3 tbsp sugar
    • 1/3 cup butter, melted
    • (Or you could just cheat & get one of those already made graham cracker crusts)
    For the pie
    • 1/2 cup of chocolate chips (or chocolate bars, chopped)
    • 1 cup shredded, sweetened coconut
    • 5.9 oz box of vanilla pudding mix
    • 2 1/2 cups milk
    • 1 tsp coconut extract
    • (Or you just buy a box of coconut cream flavored pudding mix in lieu of the vanilla pudding mix & the coconut extract.)
    • 3 cups of mini marshmallows
    • Chocolate syrup (optional)
    Instructions
    Preheat your oven to 350 degrees. Lightly grease a 9-10 inch pie pan.
    In a small bowl, mix together the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom and up the sides of your prepared pie pan. Bake the graham cracker crust for about 8 minutes.
    AS SOON as you remove the pie crust from the oven, sprinkle the chocolate chips or chocolate bar pieces evenly over the warm crust. Allow the chocolate to melt a little and then use a spatula to spread the chocolate over the bottom of the crust. It may not spread all the way to the outer edges, and that is a-okay.
    Set the chocolate covered crust aside and allow the chocolate to harden.
    Turn down the heat in your oven to 325 degrees. On a baking sheet, spread out your shredded coconut in an even layer. Bake for about 5-7 minutes, stirring once halfway through the baking time. Watch it carefully! The coconut can burn quickly.
    Set your toasted coconut aside for about 10 minutes to cool.
    Meanwhile, prepare your pudding mix according to the box directions for a pudding pie. Mix in the coconut extract if you used a vanilla pudding mix.
    Then fold in 2/3 cup of the toasted coconut (reserve the other 1/3 cup to top the pie later).
    Spoon the coconut cream filling into the prepared pie crust. Allow the pie to set up in the fridge for at least one hour.
    Remove the pie from the fridge, and top it with the mini marshmallows. Using a kitchen torch or your oven's broiler, toast the marshmallows to your desired brownness.
    Sprinkle the remaining toasted coconut over the top of the pie and then drizzle with a little chocolate syrup, if desired.
    Store any leftovers in the refrigerator.
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