Recipe - Amaretto Coconut Pie

Three fourths ounce Box (cook and serve)
chocolate pudding mix
2 ounce Semisweet chocolate; finely
chopped
1 One half cup Milk plus 2 tablespoons
7 tablespoon Amaretto liqueur
One half cup Whipping cream; chilled
1 tablespoon Sugar
Raspberries; optional
Chocolate curls; optional

Pour dry chocolate pudding mix into heavy saucepan. Add chopped semisweet
chocolate. Gradually mix in milk and 6 tablespoons amaretto liqueur. Stir
pudding over medium heat until chocolate melts and pudding comes to boil
and thickens. Divide pudding equally among four 3/4cup ramekins or custard
cups. Refrigerate until cold, at least 1 hour. (Can be prepared 1 day
ahead. Cover and keep refrigerated.) Whip cream, sugar and remaining 1
tablespoon amaretto liqueur in small bowl until stiff peaks form. Top
chilled pudding with large dollop of whipped cream, then with raspberries
and chocolate curls, if desired.

Source: Bon Appetit (4/95)

Posted to MMRecipes Digest by "Robert Ellis" rpearson@snowcrest.net on
Nov 5, 1998