How To make Chocolate Coconut Crunch Pie
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 :
(fx. Coco Lopez)
2 Teaspoons Vanilla Extract
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.
How To make Chocolate Coconut Crunch Pie's Videos
TOFFEE PECAN COCONUT BARS ???? Crunch Every Bite ???? Yummy #shorts #dessert #recipe #food
Easy to make TOFFEE PECAN COCONUT BARS!! Perfect for gift giving or an unforgettable sweet treat!! Recipe below...
TOFFEE PECAN COCONUT BARS
Preheat oven to 350 degrees
Lightly grease an 8X8 or 9X9 Baking dish. Set aside.
1/2 cup butter, softened
3/4 cup packed light brown sugar
2 cups Original Bisquick mix
1/3 cup Heath Bites or Crushed Candy Heath Bars, optional
3/4 cups semi-sweet chocolate chips or substitute with dark chocolate, milk chocolate, or white chocolate
1/3 cup sweetened coconut flakes
1/3 cup chopped pecans or substitute with walnuts or pistachio
1. With an electric mixer on high-speed beat together the butter and brown sugar for 3 minutes. Add the Bisquick and beat an additional 2 minutes. Add mixture to prepared baking dish. Gently press mixture into an even layer.
2. Bake in preheated oven for 25-35 minutes or until golden in color. Remove from oven and immediately sprinkle chocolate chips over the top. Let stand about 2 or until chocolate is softened.
3. Spread chocolate evenly over bars. Sprinkle with Heath bites, coconut, and pecans, pressing lightly to adhere to chocolate. Cool completely on cooling rack, about 1 to 2 hours or refrigerate for 30 minutes.
4. Cut into desired squares size!!
TIPS: Store in an airtight container up to 3 days or freeze up to 3 months.
~~~ENJOY your TOFFEE PECAN COCONUT BARS~~~
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Choc Crunch Truffle
This is the IQS Team's favourite afternoon munchie because it uses our favourite ingredients - coconut oil, cacao and rice malt syrup.
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Must-Try Pumpkin Crunch Pie- Everyday Food with Sarah Carey
If you're looking for a new twist for your holiday pumpkin pie, look no further. Watch Sarah Carey make a scrumptious pecan topping that adds a sweet and delightful crunch to every bite.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Snacks: Coconut Chocolate Bar-Crunchy Creamy #shorts #chocolate #coconut #crunchy #foodchallenge
Coconut Island (5) 5-oz Bags of Coconut Cashew Crunch on QVC
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Coconut Island (5) 5-oz Bags of Coconut Cashew Crunch
It's easy to imagine you're on the beach, somewhere in paradise with just one bite of this tropical take on brittle. From Coconut Island.
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[AIRFRIED] Crunchy Coconut Crumble with Ice Cream
Crunchy Coconut Crumble with Ice Cream for Friday - yes, please! This is super easy to make, you can use on top of Ice cream or with your cereals.
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