Ingredients
1 chocolate coconut
CRUST
1 nonstick cooking spray
14 oz semisweet chocolate --
1 coarsely chopped
2 tbsp unsalted butter
1 1/2 cup rice krispies
1/2 cup sweetened coconut --
1 shredded
FILLING
8 oz bittersweet chocolate --
1 coarsely chopped
2 tbsp water
1 tbsp unsalted butter
1/8 tsp salt
1 1/4 cup heavy cream
1/2 cup cream of coconut -- (fx.
1 coco lopez)
2 tsp vanilla extract
Directions
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 mixture with the
cereal and the coconut. Scrape the mixture into the prepared pan.
Using a small offset metal cake spatula, spread the mixture 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
mixture to cool for 15 minutes.
2. In a large, chilled bowl combine the cream, cream of coconut and
vanilla. Using a hand-held electric mixer, beat the mixture until soft
peaks begin to form.
3. Using a large rubber spatula, fold one third of the whipped cream
mixture into the chocolate mixture to lighten it. Fold in the
remaining cream mixture.
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.
Recipe By : webmaster@godiva. com
Servings: 8 servings
Chocolate Coconut Crunch Pie Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Fruit; Pie
The History of Recipes
It is possible to read the history of meal recipes way back into antiquity, in fact as far back as the early Egyptians, and quite possibly further than that. Interesting though that is, sadly, these ancient records were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
In fact, the most ancient recipe discovered, according to academics are some tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful. Later on, in The time of the roman empire 25BC a roman called Apicius compiled a number of documents showing how to cook the recipes cooked by the Romans. In his scrolls, he describes how the meals were separated into appetizers, entrees and afters, a very modern way of dining. This early Roman chef tells us how the early Romans were skilled in the use of a wide range of aromatic flavours, including some that we all recognise for example basil, fennel and parsley. Later, there were some interesting books from the fourteenth century ; a cookery book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these two books have no connection with the spicy food that we all know today, but instead accounts of the types of meals enjoyed by the upper classes. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods, spices and herbs from the holy land, including basil and coriander. These new foods and tastes led to an outbreak in cookery books, the majority of which are kept safe in private cookery archives. For the decades that followed, the rich and powerful families of Wesstern Europe strove to offer the best banquets, and consequentially the best cooks and their recipe collections were much in demand. However, it was during the 1800s the formal cooking and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, trying out, and recording recipes of the day. By the time we get to the 1900s, cookery books were greatly in demand due to better eduction, people having increased free time and having more disposable income. |
We hope you enjoy this Chocolate Coconut Crunch Pie recipe.
