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Chocolate Coconut Crunch Pie

 

28

Yield

8

servings

Prep

60

min

Cook

0

min

Ready

3

hrs

Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

Chocolate coconut crust
1 x nonstick cooking spray
*
14 Ounces semi-sweet chocolate
coarsely chopped, null, null
*
2 tablespoons butter, unsalted
1 ½ cups crisp rice cereal
½ cup coconut
sweetened, shredded
*
Filling
8 Ounces chocolate, bittersweet
coarsely chopped, null
*
2 tablespoons water
1 tablespoon butter, unsalted
teaspoon salt
*
1 ¼ cups heavy whipping cream
½ cup cream of coconut
*
2 Teaspoons vanilla extract
*

Directions

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 (the pie is very difficult to slice otherwise).

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 51g (1.8 oz)
Amount per Serving
Calories 19788% of calories from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 12g 61%
Trans Fat 0g
Cholesterol 62mg 21%
Sodium 102mg 4%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 3g
Vitamin A 15% Vitamin C 2%
Calcium 3% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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