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 quite possible to follow the history of written cooking instructions back into the far past, certainly as far into history as pharonic Egypt, and quite possibly further than that. In practice though, these, early cookbooks were just primitive hieroglyphic instructions for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to Professor Solomon Katz, is a series of stone tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. As we move into Roman times around 25BC a man called Apicius created a few documents describing recipes cooked by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were split into starters, main course and afters, something that is very familiar to us today. Aspicius informs us how the ancient cooks made use of many different spices and herbs, including many that are still in use today like basil, rue and asafoetida. During the following few centuries, the rich families of Wesstern Europe competed with each other to lay on the most extravagent banquests, and because of this the best chefs and their recipe collections were highly sought after. However, it was during the nineteenth century that formal cookery and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to assembling, testing, and recording recipes to allow everyone to enjoy them. By the advent of the 1900s, cooking publications are in high demand, as a result of higher levels of literacy, people having increased free time and being a little richer. |
We hope you enjoy this Chocolate Coconut Crunch Pie recipe.
