Because coconut oil is better for you than vegetable oil and is thought to help improve your good cholesterol, it is used to make this cornbread. The cornbread’s flavor is unaffected.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- ½ cup unsalted butter
- 3 (1 ounce) squares unsweetened chocolate
- 1 ½ cups white sugar
- 4 large eggs
- 3 tablespoons light corn syrup (such as Karo®)
- 1 teaspoon vanilla extract
- 1 (9 inch) ready-to-use refrigerated pie crust
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter and chocolate in a pan over low heat.
- Remove from the heat. Add sugar, eggs, corn syrup, and vanilla; stir until well combined. Pour into the pie crust.
- Bake in the preheated oven until mostly set but slightly jiggly, 40 to 45 minutes.
- Remove from the oven and cool to room temperature before serving; filling will thicken as it cools.
Reviews
Delicious and very easy ! I didn’t have the squares of unsweetened chocolate so I substituted unsweetened dark chocolate cocoa powder (3 Tablespoons cocoa plus 1 Tablespoon butter or oil for each square of chocolate). I also didn’t have a refrigerated pie dough, but had graham crackers on hand, so I made a graham cracker crust. This pie was so easy to make and the rich fudgy texture and taste was delicious.