I don’t like coconut. I don’t mind coconut flavor, but the real deal icks me out on a textural basis I can’t get beyond. So, I took the Betty Crocker approved Chocolate-Coconut pie, and replaced the coconut. Attempt one, I just replaced coconut with regular flour. Things turned out a little less chocolatey, and a little less sweet than I would like. It was very dense and moist, more pudding than cake. Second attempt, I’m using bisquik as 1-to-1 replacement for the requested coconut. I upped the sugar by a quarter cup, and the chocolate by an extra tablespoon, plus some cinnamon and nutmeg just to change things around. We’ll see how it turns out…
|1/4||cup butter or margarine, softened|
|3||oz unsweetened baking chocolate –I used 10 tablespoons cocoa powder, and 3 tablespoons veggie oil|
|1||cup coconut –I used 1 additional cup of bisquik|
|3/4||cup sugar –Upped to a full cup|
|1/2||cup Original Bisquick® mix|
|1 1/2||teaspoons vanilla|
|3||eggs, slightly beaten|
- Oven to 350, grease the pie dish.
- Over a medium-low heat, mix the milk, butter, and chocolate, until melted, then remove from heat.
- Mix into remaining ingredients with whisk or fork, until smooth. Pour into pie dish.
- Bake 40 to 45 minutes or knife inserted in center comes out clean. Cool approx 30 minutes, can be eaten warm, or chilled in fridge to serve cold later.
UPDATE: Using all bisquik made for a more cakey outcome. I think I like the denser version. I will have to continue to experiment with the ratios.