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Chocolate Coconut Crunch Pie



-----chocolate coconut -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; (fx. coco
-lopez)
2 ts 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.
. Allow the pie to stand at room temperature for 30 minutes before serving.













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