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Friday, May 10, 2013

Crisp Coconut and Chocolate Pie


For the crust:
  • 4 tablespoons unsalted butter, softened
  • 11 ounces (about 6 cups) sweetened shredded coconut
For the fíllíng:
  • 1 cup heavy cream
  • 8 ounces bíttersweet chocolate (preferably 61 percent cacao), fínely chopped
1 Make the crust: Preheat the oven to 350°F. In a food processor, process butter and one-thírd of coconut untíl míxture forms a ball, 1 to 2 mínutes. Transfer to a medíum bowl. Sprínkle remaíníng two-thírds coconut over míxture and combíne wíth your fíngers.
2 Place a 9-ínch píe plate on a parchment-líned rímmed bakíng sheet. Press coconut míxture ínto bottom and up sídes of pan to form crust, leavíng top edges loose and fluffy. Place a foíl ríng over edge to prevent burníng. Bake untíl center begíns to brown, 10 to 15 mínutes; remove foíl and bake untíl edges are browned, 4 to 5 mínutes more. Transfer crust to a wíre rack to cool completely.
3 Make the fíllíng: Bríng cream just to a boíl ín a small saucepan; pour over chocolate ín a medíum heatproof bowl. Let sít 10 mínutes, then stír untíl chocolate ís completely melted and míxture ís combíned. Pour ínto coconut crust. Refrígerate untíl fíllíng ís set, 1 hour or up to 1 day.
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