Side Pannel
Chocolate Coconut Crunch Pie
Chocolate Coconut Crunch Pie
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chocolate
Ingredients List
- 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
Directions
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.
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.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
