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December 2018

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Mango Sorbet

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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: 4.5 Rating 4.5
381 people have voted
Last Reviewed on 2018-12-13



Thursday, Dec 13 2018 Download & Print Chocolate Coconut Crunch Pie recipe  PDF   Best Cake recipes RSS   Thumsb up

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