Recipe - Chocolate Coconut Crunch Pie

Chocolate Coconut
Crust
Nonstick Cooking Spray
14 ounce Semisweet Chocolate
Coarsely chopped
2 tablespoon Unsalted Butter
1 One half cup Rice Krispies
One half cup Sweetened Coconut
Shredded
Filling
8 ounce Bittersweet Chocolate
Coarsely chopped
2 tablespoon Water
1 tablespoon Unsalted Butter
1/8 teaspoon Salt
1 One fourth cup Heavy Cream
One half cup Cream Of Coconut (fx.
Coco Lopez)
2 teaspoon Vanilla Extract

Make the chocolate coconut crust:

1. Spray the bottom and side of a 9inch 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 handheld 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).

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