Wednesday, March 26, 2014

Chocaroon Pie - Ode to my sisters

This is a Morris girl tradition. My four sister's and I love this recipe. It incorporates two delicious ingredients that we all love, chocolate and coconut! My oldest sister, Charisma, used to make this for our family growing up. I remember the anticipation building as we waited to have it for dessert. 

As an adult, my younger sister Vanessa baked this pie for my sister Olivia and my birthdays.
She went all out and did a high tea, so much baking, and so many little sandwiches to eat too. So gorgeous. She took this pie out of the fridge and didn't realise that she had put it onto a hot element on the stove. Well, there was a huge glass explosion, mixed with pie, all over the kitchen. She was so thoughtful with surprising us with the pie of our childhood, and I'll never forget how disappointed I was to not get a slice after years with out it. Our birthday's are this week so how fitting to share this recipe and story. Now I have the recipe so I can bake it any time I want, and it's SO EASY. It always blows your dinner guests away, thinking you slaved away. Silly dinner guests.
Photo of me and my sisters a few New Year's eves ago. 
*(Unfortunately, my eldest sister is missing from this photo but not forgotten).

Heat oven to 350 f / 180c ( 160c Fan forced oven )


3 Squares Bakers Unsweetened Chocolate, which is a little less than half an Aussie Block of dark 70% baking chocolate, pictured. (1 square = 28 grams )

1/2 cup Butter or Margarine (*try using coconut oil as a healthier option)
3 Eggs, slightly beaten
3/4 cup Sugar (*Try using coconut sugar as a lower GI option)
1/2 cup All Purpose Flour (Plain Flour)
1 teaspoon Vanilla

2/3 cup Sweetened Condensed Milk ( I use light )
2 & 1/4 cups of Bakes Angel Flake Coconut ( I used Coles shredded coconut)


1. Melt chocolate and butter in saucepan over low heat. Stir in eggs, sugar, flour, and vanilla. 

2. Pour into greased 9 inch pie plate. 

3. Combine condensed milk and coconut, spoon over chocolate mixture, leaving a 1/2 - 1 inch border so that the coconut doesn't burn on the edges of the pie plate. 

4. Bake at 350F/180C for 30 minutes. Then let cool before serving. 
Enjoy with vanilla bean ice-cream.


  1. Lucy @ Bake Play SmileOctober 3, 2014 at 6:51 PM

    Oh wow!! Massive two thumbs up for this recipe! I love, love, love the look of this! I'm very excited to make it myself. Thank you so much for supporting our Fabulous Foodie Fridays party! Have a fab weekend xx PS - love the New Years photo!

  2. Oh yum!! Love coconut!! Adding to my list of sweets to try!

  3. @Leanne - Lime & Mortar Blog Thanks for stopping by. It seems a lot of my recipes go for coconut. haha! I just added 3 more photos to this recipe to make it a little easier to follow even though it's already so dead simple!

  4. @Lucy @ Bake Play Smile GOSH - I thought I replied to you a couple of months ago. Sorry. Let me know how you go with making this. I'd love to know if it makes a regular appearance in your house like it has all my freaking life. GOSH! ha