Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

February 2019

Best Cake Recipes

Cake Recipes

Double Chocolate Bar Cake

Double Chocolate Bar Cake Recipe
For cake: 1 Milk chocolate (7 oz) brok en Into bits 1/2 c Butter or margarine softened 1 c Boili...

read more

Chocolate Coconut Crunch Pie Recipe

Chocolate Coconut Crunch Pie recipe and other best cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Chocolate Coconut Crunch Pie recipe  PDF



Chocolate Coconut Crust Nonstick Cooking Spray 14 Ounces Semisweet Chocolate coarsely chopped
2 Tablespoons Unsalted Butter
1 1/2 Cups Rice Krispies
1/2 Cup Sweetened Coconut shredded
Filling 8 Ounces Bittersweet Chocolate coarsely chopped
2 Tablespoons Water
1 Tablespoon Unsalted Butter
1/8 Teaspoon Salt
1 1/4 Cups Heavy Cream
1/2 Cup Cream Of Coconut (f . Coco Lopez)
2 Teaspoons Vanilla E tract

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 mi ture with the
cereal and the coconut. Scrape the mi ture into the prepared pan. Using a small offset metal cake spatula, spread the mi ture 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 mi ture to cool for 15 minutes.
2. In a large, chilled bowl combine the cream, cream of coconut and
vanilla. Using a hand held electric mi er, beat the mi ture until soft peaks begin to form.
3. Using a large rubber spatula, fold one third of the whipped cream
mi ture into the chocolate mi ture to lighten it. Fold in the remaining cream mi ture.
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.

Chocolate Coconut Crunch Pie recipe and other best cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
540 people have voted
Last Reviewed on 2019-02-22



Friday, Feb 22 2019 Download & Print Chocolate Coconut Crunch Pie recipe  PDF   Best Cake recipes RSS   New

2019 Best Cooking Recipes

New Recipes

Frozen Fruit Salad

New Cooking Recipes

Barb's Meatloaf with Cheese
Barb's Meatloaf with Cheese Recipe


1 lb Ground beef 1/2 tb Pepper 3/4 c Cheddar cheese cubed 1/2 tb Celery seed 1/2 Onion chopped 1/4 tb Paprika 1/2 Bell pepper chopped 1/2 c Milk 1 Egg beaten 1/2 c Bread crumbs dry 1 tb Salt OVEN TEMP: 350 DEGREES MI ALL INGREDIENTS TOGETHER. PLACE IN LOAF PAN. BAKE FOR 1 HOUR 15 MIN. I LIKE TO FORM THIS IN A BALL AND PLACE IT ON A RACK TO COOK, SO THAT MOST OF THE FAT DRIPS AWAY FROM THE MEAT. THIS MEAT LOAF MAKES GREAT SANDWICHES AND IS FLAVORFUL WHEN COLD. ...

Cooking Magazines: Meatloaf Recipes » February 2019   Meatloaf recipes RSS   Thumsb up

Dish Of The Day

Beer Battered Soft Shell Crabs with Asian Dipping Sauce

Beer Battered Soft Shell Crabs with Asian Dipping Sauce Recipe
beer batter: 1 cup all purpose flour plus e tra for dusting 12 ounces beer reserving 4 ounces ...
read more

Category: » Tilapia Recipes

View more dishes

>