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) cream, fluid, heavy whipping pascha, organic bitter-sweet dark choco...
Crisp Coconut and Chocolate Pie
Ingredients:
butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cream, fluid, heavy whipping
pascha, organic bitter-sweet dark chocolate chips,
Directions:
Make the crust: Preheat oven to 350F.
In a food processor, process butter and one-third of coconut until mixture forms a ball, 1 to 2 minutes.
Transfer to a medium bowl.
Sprinkle remaining two-thirds coconut over mixture, and combine with your fingers.
Place a 9-inch pie plate on a parchment-lined rimmed baking sheet.
Press coconut mixture into bottom and up sides of pan to form crust, leaving top edges loose and fluffy.
Place a foil ring (see page 324) over edge to prevent burning.
Bake until center begins to brown, 10 to 15 minutes; remove foil, and bake until edges are browned, 4 to 6 minutes more.
Transfer crust to a wire rack to cool completely.
Make the filling: Bring cream just to a boil in a small saucepan; pour over chocolate in a medium heatproof bowl.
Let sit 10 minutes, then stir until chocolate is completely melted and mixture is combined.
Pour into coconut crust.
Refrigerate until filling is set, 1 hour or up to 1 day.
Ingredients:
butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cream, fluid, heavy whipping
pascha, organic bitter-sweet dark chocolate chips,
Directions:
Make the crust: Preheat oven to 350F.
In a food processor, process butter and one-third of coconut until mixture forms a ball, 1 to 2 minutes.
Transfer to a medium bowl.
Sprinkle remaining two-thirds coconut over mixture, and combine with your fingers.
Place a 9-inch pie plate on a parchment-lined rimmed baking sheet.
Press coconut mixture into bottom and up sides of pan to form crust, leaving top edges loose and fluffy.
Place a foil ring (see page 324) over edge to prevent burning.
Bake until center begins to brown, 10 to 15 minutes; remove foil, and bake until edges are browned, 4 to 6 minutes more.
Transfer crust to a wire rack to cool completely.
Make the filling: Bring cream just to a boil in a small saucepan; pour over chocolate in a medium heatproof bowl.
Let sit 10 minutes, then stir until chocolate is completely melted and mixture is combined.
Pour into coconut crust.
Refrigerate until filling is set, 1 hour or up to 1 day.