Sorry, but there is no back story here as to how this recipe got its name. We can only speculate that it was a mistake or "boo boo" that actually turned out to be a delicious error. Errors can prove to be a good thing in certain cases. After all, chocolate chip cookies stem from the act of someone trying to compensate for a missing ingredient in a recipe.
If you love Mounds candy bars, then you have come to the right place. This recipe is basically a sweet combo of a rich chocolate brownie and chewy coconut. Not only will it squelch your craving for something sweet, you will not be spending very much time in the kitchen to create this. Another plus is that the ingredient list is very basic. Now let's get into the details....
Boo Boo Pie
adapted from Recipe Goldmine
1 tbs vanilla extract
1/2 cup butter
3/4 cup sugar
3 oz unsweetened chocolate
2 2/3 cup sweetened coconut or 1 7 oz bag
1/2 cup flour
1 14.5 oz can sweetened condensed milk
Grease the interior of a 9 inch pie pan.
Empty the bag of coconut into a bowl. Using a fork or clean hands, separate the coconut so there are no clumps. Once all the clumps are loosened, pour in the sweetened condensed milk. Mix together and then let sit for at least 1 hr so the coconut can soak up some of the milk.
While the coconut is soaking, start on the brownie part of the recipe. Set up the bottom part of your double boiler by filling 2/3 full of water and placing over medium high heat. Once water comes to a simmer, place top pot on top and fill with butter and chocolate. Let ingredients melt together, stirring occasionally until smooth and blended. Remove from heat. Preheat the oven to 325 degrees.
Take out a medium size bowl and fill with eggs, sugar and vanilla extract. Stir with a wooden spoon until evenly mixed. Then mix in flour. Lastly, pour in the melted butter and chocolate blend. Mix together to form a smooth chocolate batter.
Empty the chocolate batter into the prepared pan. Smooth the top and make sure the batter is even in the pan. Go back to the bowl of coconut and sweetened condensed milk and stir. Then spoon the coconut mixture on top, but leave a 1/2 inch border around the edge so the brownie batter can form a crust.
Place pan in oven and bake for about 25 minutes. Let cool completely before slicing.
Tips and Notes:
1. The thickness of the coconut mixture is personal preference. The center of the pie, with the recipe as is, produces a sticky but soft texture. For something more solid, cut back on the sweetened condensed milk.
2. Bear in mind that the center sets up when cooling, but it should be somewhat solid coming out of the oven, not too jiggly.
3. Due to the liquidity of the chocolate batter, smoothing out the coconut filling evenly can be difficult. To insure that the coconut layer is even, spoon it onto a sheet of wax paper and smooth it into an even 8 1/2 inch round. Then place it in the freezer until it becomes a solid mass. Remove and peel off wax paper and center on brownie batter and lightly press down. Since the coconut mixture is frozen, you will need to increase the baking time.
**TWO YEARS AGO: Creme Fraiche Coffee Cake**