Chocolate Pie + Coconut Whipped Cream

I made this new recipe for chocolate pie the other day, and it turned out way different than I expected.  Instead of being a pudding consistency, it was almost like a gooey brownie.  It. Was. So. Good.


2 cups white sugar

5 Tablespoons cocoa powder

1/4 cup flour

1 12-oz can evaporated milk

1 teaspoon vanilla

4 egg yolks

1/4 cup butter


First, I took a refrigerated crust and pressed it into the 9-inch pie pan.


In a medium saucepan, I stirred together the sugar, flour, and cocoa.


Then, I whisked in the can of evaporated milk.


Before turning on the heat, I added the egg yolks and butter.  It’s really important to mix this all together before turning on the heat and keep whisking constantly to keep chunks of egg from forming.  I know this from experience-Chunky Egg Pie, anyone?


I cooked and stirred just until all the butter had melted.


Finally, I poured the filling into the pie crust and baked it at 350 for 35 minutes, until the pie wasn’t “wobbly” when I shook it.


I wanted to try something a little different from my usual whipped cream, and I keep seeing stuff pop up on Pinterest about Coconut Milk Whipped Cream.  It was a great replacement for whipped cream, and Nathan really liked it, but I can’t say I will make it again.

All I did was open a can of coconut milk- the milk was separated into thick “cream” and some watery liquid.  I drained the liquid and put the thick cream into a bowl.  I whipped it for about 3 minutes with a tablespoon of sugar and a splash of vanilla.