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Chocolate Coconut Pecan Pie

----- Original Message -----
From: g
To: phaedrus
Sent: Monday, November 26, 2001 4:04 AM
Subject: chocolate coconut pecan pie

> Looking for the recipe for a chocolate coconut pecan pie.  
> thanks for your help.   g


Happy to oblige. here are several, including a "quick and easy" recipe at the bottom.


Chocolate Coconut Pecan Pie
Source: Bon Appetit Magazine, November 1998

Yield: 6 servings

1/2 cup sugar
1/3 cup golden brown sugar (packed)
1/3 cup light corn syrup
2 tablespoons unsalted butter, melted or margarine
1 teaspoon vanilla extract
Pinch of salt
3 large eggs
3/4 cup sweetened shredded coconut
3/4 cup semisweet chocolate chips
3/4 cup whole pecans
(1) 9- inch frozen deep dish pie crust
Place large baking sheet on oven rack and preheat to 350 degrees 
Fahrenheit. Whisk sugar, brown sugar, corn syrup, melted butter, 
vanilla extract and salt in large bowl to blend. Whisk in eggs. 
Stir in shredded coconut, chocolate chips and pecans. Pour filling 
into frozen pie crust. Place pie on baking sheet in oven, bake until 
crust is golden brown and filling is set in center; about 40 minutes. 
Transfer pie to rack and cool slightly.
Chocolate Coconut Pecan Pie

3 cups sugar
7 Tablespoonful cocoa
1 stick melted butter or margarine
4 eggs
1 tsp. vanilla
2 cups coconut (flaked)
dash salt
1 large can evaporated milk
1 cup chopped nuts

Mix ingredients in the order given.
Pour into unbaked pie shells
Bake at 350 degrees for 40 minutes.
Note: Makes 3 regular 9" pies. Two to give and one to keep.
Chocolate Coconut Pecan Pie

1 1/3 cups Sugar
2 TBS. Flour
3 TBS. Cocoa Powder
2 Eggs
1/4 cup Margarine, Melted
  1 (12 oz) can Evaporated Milk
1/2 cup Chopped Pecans
1/2 cup Flaked Coconut
1 tsp. Watkins Vanilla Extract

Mix in order above and pour into a 9" unbaked deep dish pie crust. 
Bake at 350 for 40 to 45 minutes. (I put foil around the pie crust 
to prevent over browning.)
Chocolate Coconut Pecan Pie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Eggs
     2/3  C             Sugar
     1/2  C             Light Corn Syrup
     1/2  C             Dark Corn Syrup
   4      Tbsp          Butter -- melted
   1      Tsp           Vanilla Extract
   1      C             Coconut -- shredded
   1      C             Pecans -- chopped
   6      oz            Semisweet Chocolate Chips
   1                    Pie Crust  (9 Inch) (Deep-Dish) -- unbaked
                        Whipped Cream

1. preheat oven to 325F. In a large bowl, whisk together eggs, and sugar
until well blended. Add light and dark corn syrups, butter, and vanilla.
Whisk until combined. Stir in coconut, pecans, and chocolate chips.
2. Turn into pastry crust. Bake 70 to 75 mins, or until center is almost
set. Let cool before serving, topped with whipped cream.
Chocolate Coconut Pecan Pie


2 cups milk
1 box of chocolate instant pudding
1/2 bag of shredded coconut
Pecans to taste
1 graham cracker piecrust
Whipped cream


Mix milk, pudding, coconut, and pecans in a bowl
until pudding starts to set.
Pour mixture into the pie shell and chill until firm.
Cover the top with whipped cream.

Coquito: Coconut Eggnog

----- Original Message -----
From: Brenda
To: "phaedrus" 
Sent: Sunday, November 25, 2001 5:27 PM
Subject: Re: Mint Eggnog -- You are awesome!

You don't know how many hours I have spent searching for this and this
certainly sounds like it.  And it is quite wonderful.  Thank you so much.
Do you by chance have a recipe for making coconut rum, like the brand name
Cocoribe I believe?  And various other names.  A great rum to have around.

Hi Brenda,

No luck on homemade coconut rum. I suppose you could make something similar by mixing coconut flavoring with rum, but I wouldn't know how to tell you to begin. Trial and error, I suppose....

But how about some recipes for coquito? That's Puerto Rican coconut eggnog. Sounds yummy to me. Apparently, there are many ways it can be made, since I found several different recipes.


(Coconut Rum Eggnog)

2 coconuts
3 cups of warm water
One 14 ounce can of sweetened condensed milk
1/4 teaspoon of nutmeg
1 1/2 cups of white Puerto Rican rum
4 egg yolks well beaten
Cinnamon powder

Grate the coconut on the fine side of a grater onto a large plastic 
or glass bowl. Or you can cut the coconut into small pieces and 
process until very fine in your food processor.

Once the coconut has been grated or processed add the warm water to 
the bowl and using your hand mix and pinch the coconut to get the 
coconut out of the coconut pulp. Place cheesecloth over a large 
plastic bowl and add one cup of the coconut mixture onto of the 
cheesecloth making sure not to get any of the pulp into the bowl 
and squeeze the coconut milk out of the pulp, keep repeating.

Add the sweetened condensed milk and whisk until well blended. Add 
the rest of the ingredients and whisk until it is all blended. Pour 
the Coquito into bottles with tops and place the bottle into your 

Sprinkle the bottom of cordial glasses with a bit of cinnamon powder, 
pour the Coquito into the glasses and serve cold. Be sure to keep 
the Coquito in the refrigerator.

Makes 6 cups
(Coconut Eggnog)

Makes 8 servings


4 cups coconut milk
6 tablespoons white sugar
8 egg yolks
2 teaspoons vanilla extract
8 tablespoons dark rum
1/2 teaspoon ground nutmeg

1 Combine the coconut milk and the sugar in a saucepan and scald over 
medium heat.
2 Beat the egg yolks with the vanilla. Beat in 1/2 cup of the scalded
mixture into the egg yolks. Then whisk all the egg yolk mixture into 
the scalded mixture. Stirring mixture constantly, cook over low heat 
until mixture reaches a temperature of 160 degrees F (71 degrees C). 
The mixture should be thick enough to coat the back of a spoon. DO NOT 
3 Strain the eggnog into a bowl. Stir in the rum and let cool to room
temperature. Place plastic wrap on the surface and refrigerate until 
well chilled. Once chilled serve with nutmeg sprinkled on top.
 Coconut Eggnog

A traditional holiday favorite gets spiked with a taste of the tropics


1 quart store-bought eggnog
3/4 cup coconut milk
1/2 cup rum
2 teaspoons allspice
6 tablespoon grated coconut


Blend eggnog, coconut milk, rum and allspice. Top with grated coconut 
and serve.
Coconut Eggnog
(Coquito - Puerto Rico)

3 C. packaged unsweetened shredded or flaked coconut
1 C. hot water
1 C. sweetened condensed milk
1 C. Puerto Rican white rum
2 large egg yolks
Ground cinnamon or nutmeg

Combine coconut and hot water in a large pitcher, and let the coconut 
steep for 10 minutes. Strain the liquid into a blender. Put the coconut 
pulp in a cheesecloth and squeeze it to extract as much coconut milk 
as possible, then add the extracted milk to the coconut milk in the 
blender. Discard the coconut pulp.

Add condensed milk, rum and egg yolks to the coconut milk in the blender,
and process until the Coquito is well blended. Transfer the beverage to 
the pitcher, cover, and refrigerate it for at least 2 hours.

Remove the Coquito from the refrigerator about 30 minutes before serving.
When ready, stir it thoroughly and pour the Coquito into short glasses 
and add a dusting of cinnamon or nutmeg. Serves 8.
Coquito (Coconut Eggnog)

1 can (14 ounces) coconut milk
2 cups good white rum
4 egg yolks
1 can (12 ounces) condensed milk
1 1/4 tablespoons ground nutmeg or cinnamon (1/4 tablespoon for the drink, 
      1 tablespoon for garnish)

If you are a traditionalist, you must begin by preparing coconut milk 
from scratch with a whole coconut and a hammer. You've got to soak the 
meat, strain it in cheesecloth, and set it aside. Otherwise you can buy 
packaged coconut, soak it, and drain the pulp from the liquid. Or you 
can do the  easiest thing of all -- buy canned coconut milk (sorry). 
You cannot prepare this recipe in advance, because it's just not a good 
idea with raw eggs (salmonella threat). If you want to get a jump in 
your frantic last-minute preparations, I suggest you mix up the coquito 
not much more than 2 hours beforehand. Since I always end up drinking
this with people I really love, I suggest you do the same.

Mix all the ingredients in a blender, and blend at very high speed for 
over a minute. Chill in the refrigerator for 1 to 2 hours. Shake well, 
and serve.

Makes 10 to 15 servings.

Grasshopper Eggnog

----- Original Message -----
From: Brenda 
To: phaedrus
Sent: Saturday, November 24, 2001 7:11 PM
Subject: Mint Eggnog

> Hello Uncle P!  I just discovered you and you are simply great!!
> My sister's ex-boyfriend has a holiday special that I cannot find 
> a recipe for and I can't contact him.  Mint Eggnog.  I don't know 
> if he used creme de mente (probably), cream or ice cream.  It was 
> green.  Very intoxicatingly wonderful and rich.  Quite unique.  
> Hope you can help.
> Thanks!  Brenda 

Hi Brenda,

Glad you like the site.

I think what you want is "grasshopper eggnog," the first recipe below. You might want to add a few drops of green food coloring to make it greener.

Happy Holidays!

Grasshopper Eggnog

6 eggs
1/4 cup sugar
1 quart milk
2/3 cup green creme de menthe
1/3 cup white creme de cocoa

In large saucepan, beat together eggs and sugar. Gradually stir in 
milk. Cook over low heat, stirring constantly, until mixture thickens 
and just coats a metal spoon. Cool quickly by setting pan in bowl of 
ice or cold water and stirring for a few minutes. Cover and refrigerate 
until thoroughly chilled. Pour into bowl or pitcher. Blend in liqueurs 
just before serving.
Yield: 11/2 quarts or 12 (1/2 cup) servings.

Chocolate Chip Angel Cookies

----- Original Message -----
From: Abby
To: phaedrus
Sent: Monday, November 26, 2001 5:43 AM
Subject: Chocolate Chip Angel Cookies

> Hello!  I'm on a mission to find out what happened to one of the 
> only decent packaged cookies:  Chocolate Chip Angel Cookies made 
> by Mother's Cookies.  They seem to have disappeared from the stores.  
> They are square white butter cookies with chocolate chips and are 
> truly heavenly!  If possible, can you come up with both an answer 
> to the mystery, and a recipe?
> Thanks!
> Abby

Hi Abby,

Well, I didn't find any reference to chocolate chip angel cookies made by Mother's Cookies. I did find information about Mother's Cookies of Oakland California, though. They were bought in 1996 from Specialty Foods Inc by President Enterprises Corp. President Enterprises is also a cookie company, and they already had rights to the "Mother's Cookies" name east of the Mississippi River. It's possible that they already were selling a similar cookie, and so they gradually discontinued the Mother's version after they bought them.

Below is a recipe that calls itself "Angel Chocolate Chip Cookies". I have no idea if the end result is similar to the Mother's version.


See also:


Angel Chocolate Chip Cookies

Makes 4 dozen


1 cup shortening
2 cups white sugar
4 eggs
2 teaspoons vanilla extract
6 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cream of tartar
2 cups milk
2 cups semisweet chocolate chips


1 Preheat oven to 350 degrees F (175 degrees C)
2 Blend the shortening, sugar, eggs and vanilla until light and fluffy.
Combine the flour, baking powder, baking soda, and cream of tartar. Add 
the flour mixture alternately with the milk to the shortening mixture. 
Fold in the chocolate chips. Drop by teaspoonfuls onto lightly greased 
cookie sheets.
4 Bake at 350 degrees F (175 degrees C) for 10 minutes or until barely 
light brown at the edges.

 Makes 4 dozen

Thin Layer Chocolate Cake

----- Original Message -----
From: Beth
To: phaedrus
Sent: Monday, November 26, 2001 10:38 AM
Subject: Thin layer chocolate cake

> Hi!
> A friend of mine makes a delicious thin layer (about 10) chocolate 
> cake with what she calls a 4 minute icing.  Can you help me find 
> this treasured recipe??
> Thanks a million!
> Beth

Hi Beth,

Ok... well, I can't guarantee that these recipes are the same one your friend uses, but they do have the same names. Below are several thin-Layer Chocolate Cake recipes. At the very bottom is a 4-minute chocolate frosting recipe, if you want to use it instead of the frosting recipes that are with each cake recipe.


Thin-Layered Chocolate Cake


2 cups sugar
3 cups self-rising flour
1 stick margarine
1 cup whole milk
1/2 cup Crisco oil
2 tsp. vanilla
6 eggs


2 sticks margarine
6 heaping tbsp. Cocoa
1 1/2 cups evaporated milk
3 cups sugar

Preheat oven 350

Blend sugar, margarine and oil. Add eggs, 1 at a time. Add flour 
(sifted) and milk alternately. Add vanilla flavoring and mix well.

Spray pans with cooking spray. Put 2/3 cup batter per pan for 9 inch 
pans. Put 1/2 cup for 8 inch pans. (enough to cover bottom of pans good). 
Cook 3 to 4 layers at a time at 350 until done or just until done.

Mix frosting ingredients and cook over medium heat, stirring often. 
Cook until thick. Frost cakewhile hot. Frosting should be ready to spread 
when second set of layers has cooked.
Old  Fashion  Thin  Layer  Chocolate  Cake

 Ingredients :
 1 box yellow cake mix

 Chocolate Frosting:
 2 c. sugar
 5 tbsp. cocoa
 1 (12 oz.) can evaporated milk
 1 tsp. margarine

 Preparation :
    Prepare cake mix according to package directions.  Pour batter
 into 4 greased and floured pans.  Dip 2 serving spoons of batter in
 each pan.  Bake 2 layers at a time at 350 degrees until brown.
 Repeat process with remaining layers.  Bake only a few minutes as
 the layers will be thin.  Prepare frosting by mixing all ingredients
 in a medium saucepan.  Let come to a boil, stirring constantly.
 Boil for about 3 minutes.  Turn heat down and let simmer.  Cool.
 Stack cake layers like pancakes, spreading frosting between each
 layer.  Spread remaining frosting on sides and top of cake.
 Thin  Layer  Chocolate  Cake

 Ingredients :
 2 c. sugar
 1 stick margarine
 1/2 c. Crisco oil
 6 eggs
 3 c. self-rising flour
 1 c. milk
 2 tsp. vanilla flavoring
 1 1/2 sticks margarine
 1 1/2 c. evaporated milk
 3 1/2 tbsp. cocoa
 2 c. sugar

 Preparation :
    Beat oil, sugar and margarine.  Add eggs, one at a time.
 Alternate flour and milk; add vanilla.  Mix well.  Pour into greased
 and floured pan or griddle. Bake at 350 degrees.  Thin layers takes
 only 3-5 minutes to cook.  Mix sugar and cocoa evenly.  Add milk a
 little at a time.  Add butter.  Bring to a boil and let boil for
 about 2 minutes.  Beat with mixer for about 2 minutes. Spread on
 cake layers while hot.
 12-14  Layer  Chocolate  Thin  Layer  Cake

 Ingredients :
 6 eggs
 1 c. Crisco oil
 1 c. milk
 3 c. plain flour
 2 tbsp. vanilla flavoring
 2 tsp. baking powder
 1/2 tsp. salt
 2 c. sugar
 1 1/2 sticks margarine
 1 lg. can Carnation milk
 6 tbsp. chocolate

 Preparation :
    Mix all ingredients together.  Put 4 large tablespoons batter to
 each pan.  If you make 14 layers, put 3 tablespoons batter to each
 pan.  Bake layers.  Don't bake until they are brown, just white and
 dried out.  Put sugar and chocolate in thick boiler.  Put in enough
 water to make a paste. Add the rest of the ingredients and cook or
 boil for 7 minutes.
 4  Minute  Chocolate  Frosting

 Ingredients :
 2 c. sugar
 2/3 c. sweet milk
 1/2 c. cocoa
 1 tbsp. vanilla
 1/2 stick butter

 Preparation :
    Mix sugar, cocoa and milk; stir until sugar dissolves.  Cook
 after it comes to a hard boil for 4 minutes by the clock.  Remove
 from heat.  Let stand 15 minutes. Add vanilla.  Let cool until
 spreading consistency.


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