In our November 2021 issue, Kelli Marks shared the recipe for her Hazelnut Sandy Sandwich Cookies along with the inspiration behind her first cookbook, Easy One-Bowl Baking: No-Fuss Recipes for Sweet and Savory Baked Goods. Here, we delight in another mouth-watering recipe from this book: Coconut Pudding Pie. Read on for the full recipe, and check out all 60 recipes in Easy One-Bowl Baking, available wherever books are sold.

Coconut Pudding Pie

Serves 8

SHOP
1 can full-fat coconut milk (12- to 14.5-ounces)
2 large eggs
1 cup granulated sugar
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sweetened shredded coconut
1/4 cup slivered almonds
1 store-bought pie crust (9-inch)
1 cup dark chocolate, chopped

PREPARE
Preheat oven to 350ºF. Carefully open can of coconut milk, being mindful not to shake it; use a spoon to scoop out 1/4 cup of the thick cream at the top and set aside for later use. Measure out 1 cup of coconut milk liquid. (If there’s not a full cup of milk in the can, substitute some of the cream until you have 1 cup.)

In a medium microwave-safe bowl, whisk together eggs and sugar until well combined. Add butter, coconut milk, and vanilla, and mix well. Add flour, baking powder, and salt, and mix until well combined. Fold in shredded coconut and almonds. Pour mixture into the crust and bake for 30 minutes, or until crust is golden. The top should appear brown and crackled. Set aside to cool.

While pie cools, wash and dry the bowl. Combine reserve coconut cream and chocolate in the same medium bowl. Microwave in 30-second increments, whisking between each, until chocolate is melted and smooth, to create ganache. Pour over the top of the pie. Refrigerate for 2 to 3 hours before serving.