Food recipes
Crisp Coconut and Chocolate Pie
Crisp Coconut and Chocolate Pie Ingredients: butter, without salt shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) pascha, organic bitter-sweet dark chocolate chips, cream, fluid, hea...
Crisp Coconut and Chocolate Pie
Ingredients:
butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
pascha, organic bitter-sweet dark chocolate chips,
cream, fluid, heavy whipping
Directions:
Preheat the oven to 350F.
Place the butter and one-third of the coconut in the bowl of a food processor fitted with the metal blade.
Process until the mixture forms a ball, 1 to 2 minutes.
Transfer to a medium bowl.
Sprinkle the remaining coconut over the mixture, and combine with your fingers.
Place an 8-inch tart pan with a removable bottom on a baking sheet.
Press the coconut mixture into the bottom and up the sides of the pan to form a crust, leaving the top edge loose and fluffy.
Place a ring of aluminum foil over the edges to prevent burning.
Bake until the center begins to brown, 10 to 15 minutes; remove the foil, and cook until the edges are browned, 4 to 6 minutes.
Transfer to a wire rack to cool completely.
Place the chocolate in a medium heatproof bowl.
Bring the cream just to a boil in a small saucepan, and pour over the chocolate.
Let sit 10 minutes, and stir until the chocolate is melted and combined.
Let cool, and pour into the coconut crust.
Cover with plastic wrap, and transfer to the refrigerator until the filling is set, at least 1 hour.
Cut into wedges, and serve.
Ingredients:
butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
pascha, organic bitter-sweet dark chocolate chips,
cream, fluid, heavy whipping
Directions:
Preheat the oven to 350F.
Place the butter and one-third of the coconut in the bowl of a food processor fitted with the metal blade.
Process until the mixture forms a ball, 1 to 2 minutes.
Transfer to a medium bowl.
Sprinkle the remaining coconut over the mixture, and combine with your fingers.
Place an 8-inch tart pan with a removable bottom on a baking sheet.
Press the coconut mixture into the bottom and up the sides of the pan to form a crust, leaving the top edge loose and fluffy.
Place a ring of aluminum foil over the edges to prevent burning.
Bake until the center begins to brown, 10 to 15 minutes; remove the foil, and cook until the edges are browned, 4 to 6 minutes.
Transfer to a wire rack to cool completely.
Place the chocolate in a medium heatproof bowl.
Bring the cream just to a boil in a small saucepan, and pour over the chocolate.
Let sit 10 minutes, and stir until the chocolate is melted and combined.
Let cool, and pour into the coconut crust.
Cover with plastic wrap, and transfer to the refrigerator until the filling is set, at least 1 hour.
Cut into wedges, and serve.