Chocolate coconut crunch pie
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Chocolate coconut crunch pie
  Chocolate    Coconut    Pie  
Last updated 6/12/2012 1:15:23 AM. Recipe ID 44736. Report a problem with this recipe.
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      Title: Chocolate coconut crunch pie
 Categories: Godiva, Chocolate, Pies & past
      Yield: 8 Servings
 
           Chocolate Coconut
           Crust-----
           Nonstick Cooking Spray
     14 oz Semisweet Chocolate --
           Coarsely chopped
      2 tb Unsalted Butter
  1 1/2 c  Rice Krispies
    1/2 c  Sweetened Coconut --
           Shredded
           Filling-----
      8 oz Bittersweet Chocolate --
           Coarsely chopped
      2 tb Water
      1 tb Unsalted Butter
    1/8 ts Salt
  1 1/4 c  Heavy Cream
    1/2 c  Cream Of Coconut -- (fx.
           Coco Lopez)
      2 ts Vanilla Extract
 
  Make the chocolate coconut crust:
  
  1. Spray the bottom and side of a 9-inch pie pan well with nonstick
  cooking spray. Melt the chocolate with the butter according to the
  
  directions in the Chocolate Key.
  
  2. In a large bowl combine the melted chocolate mixture with the
  cereal and the coconut. Scrape the mixture into the prepared pan.
  Using a small offset metal cake spatula, spread the mixture evenly
  onto the bottom and side of the pan, covering it completely.
  Refrigerate the crust while preparing the filling.
  
  Make the filling:
  
  1. Melt the chocolate with the water and butter according to the
  
  directions in the Chocolate Key. Stir in the salt. Allow the chocolate
  mixture to cool for 15 minutes.
  
  2. In a large, chilled bowl combine the cream, cream of coconut and
  vanilla. Using a hand-held electric mixer, beat the mixture until soft
  peaks begin to form.
  
  3. Using a large rubber spatula, fold one third of the whipped cream
  mixture into the chocolate mixture to lighten it. Fold in the
  remaining cream mixture.
  
  4. Scrape the filling into the prepared crust, smoothing the top with
  a cake spatula. Refrigerate the pie for at least 2 hours, until the
  filling is set. Allow the cake to stand at room temperature for at
  least 30 minutes before serving (the pie is very difficult to slice
  otherwise).
  
        8    Servings.
  
  PREPARATION: 1 hour plus chilling time. Allow the pie to stand at room
  temperature for 30 minutes before serving.
  
  




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Recipe ID 44736 (Apr 03, 2005)

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