Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

May 2019

Best Cake Recipes

Stews Recipes

Gone All Day Stew

Gone All Day Stew Recipe
FROM: PATTY KILE, PENN 1 cn Tomato Soup 10 oz(undulated) 1 c Water (or r...

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: 5.0 Rating 5.0
187 people have voted
Last Reviewed on 2019-05-21



Tuesday, May 21 2019 Download & Print Chocolate Coconut Crunch Pie recipe  PDF   Best Cake recipes RSS   Thumsb up

2019 Best Cooking Recipes

New Recipes

Jiffy Fruit Cobbler

New Cooking Recipes

Moroccan Chicken
Moroccan Chicken Recipe


2 Chickens, quartered 2 lb Chopped onions (NOT A TYPO) 9 oz Raisins 3 oz Pine nuts 1/2 c Honey Paprika Salt Cloves Salt and paprika chickens. Brown in oil. In another skillet, saute onions until clear. Add raisins, cloves, and pine nuts saute a few minutes more. Remove from heat and add honey. Adjust seasonings to taste. Place chicken in baking dish, cover with mi ture and bake at 325F for 1 hour or until nicely browned and tender. This recipe came from a Moroccan restaurant in the old quarter of Jerusalem. The owners generously gave us this recipe at our request in a mi ...

Cooking Magazines: Beer Can Chicken Recipes » May 2019   Beer Can Chicken recipes RSS   Thumsb up

Dish Of The Day

Guvec Or Turlu Vegetable Casserole

Guvec Or Turlu Vegetable Casserole Recipe
2 Long eggplants OR 1 md Oval eggplant Salt 4 sm Zucchini 3 sm Sweet green peppers 250 g Ok...
read more

Category: » Aggplant Recipes

View more dishes

>