Coconut Brownie Pie Recipes

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HOMEMADE COCONUT BROWNIES



Homemade Coconut Brownies image

My children and grandchildren are the light of my life. I always try to have homemade cookies or brownies on hand for them when they visit. This recipe is one of their favorites. -Carol Lipp, Timber Lake, South Dakota

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 1-1/2 dozen.

Number Of Ingredients 7

1 cup butter, softened
2 cups sugar
4 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup plus 2 tablespoons baking cocoa
1/2 cup sweetened shredded coconut

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and cocoa; gradually beat into creamed mixture just until blended. Stir in coconut., Spread into a greased 13x9-in. baking pan. Bake at 350° for 22-25 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack.

Nutrition Facts : Calories 251 calories, Fat 12g fat (8g saturated fat), Cholesterol 74mg cholesterol, Sodium 94mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.

COCONUT BROWNIE PIE



Coconut Brownie Pie image

Make and share this Coconut Brownie Pie recipe from Food.com.

Provided by Lorac

Categories     Dessert

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 2/3 cups coconut (7 oz)
1 (14 1/2 ounce) can sweetened condensed milk
1/2 cup butter
3 ounces unsweetened chocolate
3/4 cup sugar
1/2 cup all-purpose flour
3 eggs
1 tablespoon vanilla

Steps:

  • Preheat oven to 325°F.
  • Lightly grease a 9 inch pie pan.
  • In a small bowl, combine coconut and milk.
  • Melt butter and chocolate in a small sauce pan over low heat, stirring until smooth.
  • Combine sugar, flour, eggs and vanilla.
  • Stir in chocolate.
  • Pour mixture into pie pan and spread over bottom.
  • Spoon coconut mixture on top leaving a 1/2 inch border around edges.
  • Bake 30-35 minutes.

COCONUT MACAROON BROWNIE PIE



Coconut Macaroon Brownie Pie image

This recipe combines the rich decadence of coconut macaroons and fudgy brownies. A simple macaroon mixture creates a crisp and chewy pie crust that's loaded with toasted coconut flavor. It's the perfect base for the rich brownie filling. Don't forget to finish it off with a healthy dollop of whipped cream.

Provided by Food Network Kitchen

Categories     dessert

Time 1h20m

Yield 6 to 8 slices of pie

Number Of Ingredients 16

Cooking spray
1 large egg white
1/4 cup granulated sugar
1/2 teaspoon pure almond extract
Pinch of salt
1 7-ounce bag sweetened shredded coconut (about 2 packed cups)
4 tablespoons unsalted butter
3 ounces semisweet chocolate, finely chopped
1/2 cup packed light brown sugar
1/4 cup granulated sugar
2 large eggs
1/2 teaspoon pure almond extract
1/4 teaspoon salt
3/4 cup almond flour
3/4 cup cold heavy cream
3 tablespoons confectioners' sugar

Steps:

  • Make the crust: Preheat the oven to 325˚ F. Coat a 9-inch pie pan with cooking spray. Whisk the egg white, granulated sugar, almond extract and salt in a medium bowl until frothy. Add the coconut and stir to combine. Press the mixture into the bottom and up the sides of the pie pan, then transfer to a baking sheet. Bake, rotating the pan occasionally, until the crust is golden brown around the edges and dry and lightly toasted in the center, 25 to 30 minutes. Transfer to a rack and let cool slightly.
  • Make the filling: Combine the butter and chocolate in a medium saucepan over medium-low heat. Cook, stirring, until melted and smooth, about 2 minutes. Remove from the heat and whisk in the brown sugar and granulated sugar until combined. Whisk in the eggs, almond extract and salt. Whisk in the almond flour until smooth.
  • Pour the filling into the crust. Loosely wrap a strip of foil around the crust edge to prevent it from over-browning. Bake on the baking sheet until a toothpick inserted into the center of the pie comes out mostly clean, about 30 minutes (the filling will crack slightly in spots). Transfer to the rack and let cool completely.
  • Make the topping: Whisk the heavy cream and confectioners' sugar in a medium bowl until soft peaks form. Spoon over the pie before serving.

COCONUT MACAROON BROWNIES



Coconut Macaroon Brownies image

These decadent brownies have a delicious layer of coconut sandwiched between two chocolate layers. They were requested at a political campaign, at a social party and at my fiftieth anniversary.

Provided by Valerie Hatfield-Ringrose

Categories     Desserts     Cookies     Macaroon Recipes

Time 1h15m

Yield 18

Number Of Ingredients 11

1 cup butter, softened
2 cups white sugar
4 eggs
1 ½ teaspoons vanilla extract
2 cups all-purpose flour
¾ teaspoon cream of tartar
½ cup unsweetened cocoa powder
½ cup chopped walnuts
4 cups unsweetened flaked coconut
1 (14 ounce) can sweetened condensed milk
1 tablespoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
  • In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in 1 1/2 teaspoons vanilla. Combine the flour, cream of tartar and cocoa; stir into the egg mixture until well blended. Fold in walnuts. Spread half of this mixture into the bottom of the prepared pan.
  • Make the middle layer. In a medium bowl, stir together the coconut, sweetened condensed milk and 1 tablespoon vanilla. Carefully layer this over the chocolate layer in the pan. Top with the remaining chocolate batter. Spread to cover evenly.
  • Bake for 45 to 50 minutes in the preheated oven, until top is no longer shiny. Cool in the pan before cutting into bars.

Nutrition Facts : Calories 479.3 calories, Carbohydrate 51.6 g, Cholesterol 75.9 mg, Fat 29.1 g, Fiber 4.8 g, Protein 7 g, SaturatedFat 20.3 g, Sodium 124.5 mg, Sugar 36 g

HOMEMADE BROWNIE PIE



Homemade Brownie Pie image

This pie never lasts long at our house-it's a different, fun way to serve brownies.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 11

2 large eggs
1 cup sugar
1/2 cup butter, melted
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup baking cocoa
1/4 teaspoon salt
1/2 cup semisweet chocolate chips
1/2 cup chopped nuts
Vanilla ice cream, optional
Chocolate syrup, optional

Steps:

  • In a bowl, beat eggs. Add sugar, butter and vanilla. Combine the flour, cocoa and salt; add to bowl and beat until well blended. Stir in chocolate chips and nuts. Spread into a greased 9-in. pie plate. Bake at 350° (325° if using a glass pie plate) for 30-35 minutes or until set. Cool completely before cutting. If desired, top individual slices with ice cream and drizzle with chocolate syrup.

Nutrition Facts :

CHOCOLATE BROWNIE PIE



Chocolate Brownie Pie image

This is a fast and easy recipe when you are in need of a chocolate fix. The amount of cocoa powder can be changed depending on your taste (more or less). Thank you Mom!

Provided by RunningMom

Time 25m

Yield 8

Number Of Ingredients 8

½ cup unsalted butter
3 tablespoons unsweetened cocoa powder
1 cup white sugar
2 large eggs, beaten
½ cup all-purpose flour
¼ cup boiling water
1 teaspoon vanilla extract
½ cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie pan.
  • Melt butter in a medium saucepan. Stir in cocoa powder and sugar until well combined. Remove from heat and quickly stir in eggs. Stir in flour until well combined. Add boiling water and vanilla. Stir in walnuts. Pour into the prepared pan.
  • Bake in the preheated oven until starting to look done but still gooey in the center when tested with a toothpick, 12 to 15 minutes. Remove from the oven and cool before serving.

Nutrition Facts : Calories 298.8 calories, Carbohydrate 33.2 g, Cholesterol 77 mg, Fat 17.9 g, Fiber 1.4 g, Protein 4 g, SaturatedFat 8.3 g, Sodium 20.1 mg, Sugar 25.4 g

FUDGY COCONUT BROWNIES



Fudgy coconut brownies image

Dense and gooey, these storecupboard treats are made with cocoa rather than bars of chocolate

Provided by Sarah Cook

Categories     Afternoon tea, Treat

Time 1h

Yield Cuts into 16 squares

Number Of Ingredients 7

100g cocoa
250g butter
500g golden caster sugar
4 eggs , beaten
100g self-raising flour
100g desiccated coconut
icing sugar , to dust (optional)

Steps:

  • Heat oven to 180C/160C fan/gas 4. Line the base of a 21cm square tin with baking parchment. Put the cocoa, butter and sugar in your largest saucepan and gently melt, stirring so the mixture doesn't catch. When the cocoa mixture is melted and combined, cool slightly, then stir in the eggs, little by little, followed by the flour and coconut.
  • Tip into the tin and bake for 45 mins on a middle shelf - check after 30 mins and cover with another piece of baking parchment if the crust is browning too much. Cool in the tin, then carefully lift out and cut into squares.

Nutrition Facts : Calories 358 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 35 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.39 milligram of sodium

THE FUDGIEST DAIRY-FREE BROWNIE PIE RECIPE BY TASTY



The Fudgiest Dairy-Free Brownie Pie Recipe by Tasty image

Here's what you need: chocolate sandwich cookie, vegan butter, medjool date, boiling water, almond flour, cocoa powder, coconut sugar, ground flaxseed, vanilla extract, baking powder, salt, milk substitute

Provided by Isabel Castillo

Categories     Desserts

Yield 8 servings

Number Of Ingredients 12

2 cups chocolate sandwich cookie
⅜ cup vegan butter, can substitute with coconut oil
1 ½ cups medjool date
1 cup boiling water
1 cup almond flour
¾ cup cocoa powder
½ cup coconut sugar
1 tablespoon ground flaxseed
2 teaspoons vanilla extract
½ teaspoon baking powder
¼ teaspoon salt
⅓ cup milk substitute

Steps:

  • To make the crust, blend together the cookie sandwiches and the vegan butter in a food processor. Blend for 10 seconds at a time until the cookies have absorbed all the butter. The mix should stick when pressed together.
  • Transfer to a greased pie pan, press to form a crust.
  • Refrigerate for 30 minutes.
  • To make the filling, place your dates in a bowl and soak them in the boiling water for 10-15 minutes.
  • Transfer the dates and the water to a food processor and blend for 10 seconds at a time until a thick paste has formed. Transfer to a large mixing bowl.
  • Add the rest of the ingredients for the filling into the mixing bowl and fold them into the paste. Mix thoroughly.
  • Pour the mix into the chilled pie crust. Bake in the oven at 350° F (180° C) for 40-45 minutes. The texture should be thick and fudgy.
  • Enjoy!

Nutrition Facts : Calories 603 calories, Carbohydrate 56 grams, Fat 40 grams, Fiber 6 grams, Protein 7 grams, Sugar 38 grams

COCONUT MACAROON BROWNIES



Coconut Macaroon Brownies image

Chocolate and coconut are a perfect combination, one that can be reimagined in myriad ways, be it a coconut-filled candy bar or macaroons drizzled with bittersweet chocolate. Here, the two star in a pan of chewy brownies, with mounds of sweetened condensed milk-bathed coconut crowning the top. Half cookie, half candy, they're over the top in the very best way. This recipe calls for an 8-inch square pan, but, if you only have a 9-inch square pan, shave a few minutes off the baking time.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 1h

Yield 16 brownies

Number Of Ingredients 15

1/2 cup/115 grams unsalted butter (1 stick), plus more for greasing the pan
4 ounces/115 grams unsweetened chocolate, coarsely chopped or broken up
1 1/4 cups/250 grams granulated sugar
2 large eggs, at room temperature
1/2 cup/65 grams all-purpose flour
2 tablespoons Dutch-processed cocoa powder
2 teaspoons vanilla extract
3/4 teaspoon fine sea salt
1/4 cup/45 grams mini or regular chocolate chips (optional)
2 cups/170 grams sweetened shredded coconut
1/2 cup/120 milliliters sweetened condensed milk
1 egg white
1 teaspoon vanilla extract
Pinch of fine sea salt
Flaky sea salt, such as Maldon

Steps:

  • Heat oven to 350 degrees. Lightly butter an 8-inch square metal baking pan and line it with parchment paper, leaving about 2 inches of excess on each side to help you lift the cooked brownies out of the pan.
  • Make the brownies: Put butter and chocolate into a medium pot and place it over low heat. Melt the mixture, taking care not to let the chocolate burn and stirring constantly with a rubber spatula until smooth. Scrape chocolate mixture into a large bowl and mix in the sugar. Let mixture cool until it's just warm to the touch, about 5 minutes.
  • Whisk eggs into cooled chocolate mixture. Whisk in flour, cocoa powder, vanilla and salt. Mix in chocolate chips, if using. Scrape batter into prepared pan and smooth it into an even layer. Set aside.
  • Make the coconut mounds: In a medium bowl, combine shredded coconut, condensed milk, egg white, vanilla and fine sea salt. Using a rubber spatula, mix until well combined. Using a small ice cream scoop or a tablespoon, drop 16 evenly spaced mounds of the coconut mixture, in 4 by 4 rows, onto the brownie batter.
  • Sprinkle top lightly with flaky sea salt. Bake until the coconut mounds are golden brown and the brownie top is set and firm to touch, especially in the center, 25 to 35 minutes. Transfer the pan to a wire rack to cool completely before cutting into 16 squares.

IMPOSSIBLY EASY COCONUT PIE



Impossibly Easy Coconut Pie image

This impossibly easy coconut pie is legendary among the Bisquick™ community. With over 700 positive reviews, it's a one-bowl dessert that many Betty Crocker fans have been making for years. Creamy and custard-like this crustless pie can be prepped in just 10 minutes, so the next time you're craving coconut, you know what recipe to turn to. All you have to do is stir the flaked coconut, sugar, Bisquick™, butter, milk and eggs until well mixed and pour right into your pie plate. Easy, right?

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 8

Number Of Ingredients 7

1 cup flaked or shredded coconut
3/4 cup sugar
1/2 cup Original Bisquick™ mix
1/4 cup butter or margarine, softened
2 cups milk
1 1/2 teaspoons vanilla
4 eggs

Steps:

  • Heat oven to 350°F. Grease 9-inch pie plate with shortening or cooking spray.
  • In medium bowl, stir all ingredients until blended. Pour into pie plate.
  • Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.

Nutrition Facts : Calories 270, Carbohydrate 31 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 270 mg

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