Chocolate Coconut Crunch Pie
Crust:
Nonstick cooking spray
14 oz Semisweet chocolate;-coarsely chopped
2 tb Unsalted butter
1 1/2 c Rice krispies
1/2 c Sweetened coconut; shredded
Filling:
8 oz Bittersweet chocolate;-coarsely chopped
2 tb Water
1 tb Unsalted butter
1/8 ts Salt
1 1/4 c Heavy cream
1/2 c Cream of coconut;
2 ts Vanilla extract
Make the chocolate coconut crust:
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. 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: 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. 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. 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. 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
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