Coconut Chocolate Crunch Pie Recipe

Coconut Chocolate Crunch Pie Recipe
This pie recipe is for those who like to have that extra crunch in the pie filling. A great treat for the kids and even the big kids.

INGREDIENTS FOR COCONUT CHOCOLATE PIE CRUST
Nonstick cooking spray
14 oz Semisweet chocolate; coarsely chopped
2 tb Unsalted butter
1 1/2 cup Rice krispies
1/2 cup Sweetened coconut; shredded

INGREDIENTS FOR THE PIE FILLING
8 oz Bittersweet chocolate; coarsely chopped
2 tb Water
1 tb Unsalted butter
1/8 ts Salt
1 1/4 cup Heavy cream
1/2 cup Cream of coconut
2 ts Vanilla extract

How to Make the Pie 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.

How to Make the Pie 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).

Make for 8 Servings.

Allow the pie to stand at room temperature for 30 minutes before serving.

Pie Recipes: Coconut Chocolate Crunch Pie

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