Ingredients
Equipment
Method
Instructions:
- Step 1: Prepare the Crust - Preheat your oven to 350°F (175°C). Roll out the refrigerated pie crust or prepare your own from scratch. Fit it into your pie dish or muffin tin, pressing firmly against the sides.
- Step 2: Bake the Crust - Place the crust in the oven and bake for about 10-12 minutes, or until lightly golden. Let it cool completely.
- Step 3: Melt the Caramels - Combine the unwrapped caramel squares and 1 tablespoon of water in a double boiler. Stir continuously until smooth. Alternatively, use a microwave-safe bowl, heating in 30-second intervals.
- Step 4: Add Coconut - Stir in the shredded sweetened coconut into the melted caramels until well combined.
- Step 5: Assemble the Pies - Spoon the caramel-coconut mixture into each baked pie crust, smoothing the tops.
- Step 6: Melt the Chocolate - Melt 1/3 cup of chocolate chips with 1/8 teaspoon of vegetable oil or Crisco in the double boiler until smooth.
- Step 7: Drizzle the Chocolate - Drizzle the melted chocolate over the filled pies, letting it fall over the edges.
- Step 8: Chill and Set - Refrigerate the assembled pies for about 30 minutes, allowing the chocolate to set completely.
Notes
- Toast the shredded coconut for extra flavor before adding it to the caramel mixture.
- For salted caramel, sprinkle a little sea salt on top of the chocolate drizzle before it sets.
- These pies can be made ahead and stored in the refrigerator for up to a week.