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Crisp Coconut, Chocolate Pie
Topic Started: Jan 21 2008, 10:09 PM (157 Views)
mamamama

Crisp Coconut, Chocolate Pie

4 T. unslated butter, softened
11 oz. sweetened shredded coconut (about 6 cups)
8 oz. semisweet or bittersweet chocolate, finely chopped
1 1/4 cups heavy cream

Preheat oven to 350*. Place teh butter & a third of teh coconut in a bowl of a food processor fitted with a metal blade.
Process until mixture forms a ball, 1 to 2 minutes. Transfer to a medium bowl. Sprinkle remaining coconut over mixture, and combine with your fingers.
Place an 8 inch tart pan with a removeable bottom on a cookie sheet. Press coconut mixture into bottom & up sides of pan to form a crust, leaving top edges loose & fluffy.
Place a ring of foil over edge to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil & cook until edges are browned, 4 to 6 minutes. Transfer to a wire rack to cool completely.
Place chocolate in a medium heatproof bowl. Bring cream just to a boil in a small saucepan & pour over chocolate. Let sit 10 minutes, & stir until chocolate is melted & combined. Let cool, & pour into coconut crust. Cover with plastic wrap & transfer to refrigerator until filling is set, at least 1 hour.
Cut into wedges & serve

BY:

vickie
Posted: 08.02.06, 8:19 am
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