CRISP COCONUT AND CHOCOLATE PIE
Icebox pies, like this coconut-and-chocolate one, can be assembled in a snap. The crust is first toasted in the oven, then filled with chocolate ganache -- a rich mixture of chocolate and cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1 eight-inch pie
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Place the butter and a third of the coconut in the bowl of a food processor fitted with the metal blade. Process until mixture forms a ball, 1 to 2 minutes. Transfer to a medium bowl. Sprinkle remaining coconut over mixture, and combine with your fingers.
- Place an 8-inch tart pan with a removable bottom on a baking sheet. Press coconut mixture into bottom and up sides of pan to form a crust, leaving top edges loose and fluffy. Place a ring of aluminum foil over edge to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil, and cook until edges are browned, 4 to 6 minutes. Transfer to a wire rack to cool completely.
- Place chocolate in a medium heatproof bowl. Bring cream just to a boil in a small saucepan, and pour over chocolate. Let sit 10 minutes, and stir until chocolate is melted and combined. Let cool, and pour into coconut crust. Cover with plastic wrap, and transfer to refrigerator until filling is set, at least 1 hour. Cut into wedges, and serve.
CHOCOLATE WAFER CRUST
A lovely crust to go with some of your favorites.
Provided by Carol
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Yield 8
Number Of Ingredients 2
Steps:
- Mix crumbs and melted butter or margarine until well blended. Press into an 8 or 9 inch pie plate. Chill until firm.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 15.2 g, Cholesterol 23.3 mg, Fat 11.6 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 6.4 g, Sodium 183.1 mg, Sugar 6.2 g
CRISPY RICE CEREAL CHOCOLATE CHEESECAKE RECIPE BY TASTY
Here's what you need: unsalted butter, mini marshmallows, crispy rice cereal, semisweet chocolate, heavy cream, cream cheese, sugar, vanilla, whipped cream, chocolate bar
Provided by Alix Traeger
Categories Desserts
Yield 10 servings
Number Of Ingredients 10
Steps:
- In a large saucepan over medium heat, melt the butter.
- Add the marshmallows and stir until melted. Add the crispy rice cereal and stir to coat.
- While the crispy rice cereal mix is still warm, transfer them to a greased 10-inch (25 cm) springform pan.
- Using a greased measuring cup, press down into the cereal to form to the pan. Press the edges against the springform pan to create walls. Set aside.
- Place the chocolate in a small microwave-safe bowl and pour the heavy cream on top. Microwave in 30-second intervals, stirring until melted, about 1 minute.
- In a large bowl, mix the cream cheese, sugar, and vanilla until smooth.
- Pour in the melted chocolate and stir to incorporate.
- Add 1½ cups (90 g) of whipped cream to the chocolate mixture and fold with a spatula until combined.
- Pour the cheesecake mixture into the crispy rice base and smooth the top with a spatula.
- Refrigerate for 3-4 hours or overnight, until the cheesecake is set. Release the springform.
- Put the remaining cup of whipped cream in a piping bag fitted with a star tip and decorate the top of the cheesecake.
- Use a vegetable peeler to shave the chocolate into the middle of the cheesecake.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 744 calories, Carbohydrate 100 grams, Fat 36 grams, Fiber 1 gram, Protein 9 grams, Sugar 45 grams
CHOCOLATE CRISPY PIE
This is a combination of two recipes. The chocolate filling is my son's favorite and I love the crispy crust.
Provided by Lori Mama
Categories Pie
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- For crust:.
- melt butter in saucepan over medium heat.
- Add chips and melt.
- add rice cereal and mix til well coated.
- place in greased 9" pie plate and press well to bottom and up the sides.
- chill 30 minutes or until firm.
- For pudding:.
- In saucepan, combine first 3 ingredients.
- whisk in cold water until thick paste forms.
- gradually whisk in boiling water.
- cook over medium heat, whisking all the while, until the mixture thickens.
- about 10 minute.
- remove from the heat and stir in the butter and vanilla.
- transfer to a bowl.
- place a piece of cling wrap on surface to pervent a skin from forming.
- cool pudding
- pour into cooled pie shell and refrigerate for 2 hours or until set.
- top with whipped cream.
- Cook time includes the 2 hour chill time.
CHOCOLATE COOKIE CRUST
Make and share this Chocolate Cookie Crust recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 28m
Yield 1 9-inch pie crust
Number Of Ingredients 4
Steps:
- Put the cookies in the container of a food processor; process them until they are finely ground.
- Transfer crumbs to a mixing bowl; combine crumbs, butter, salt, and vanilla; stir until the crumbs are moistened.
- Press mixture evenly across the bottom of a 9-inch pie plate and all the way up the sides of the pan; pack tightly so crust is even and compacted.
- Bake in a 350° oven for 6-8 minutes or until crisp.
- Let cool completely before filling.
- May wrap crust in plastic wrap and freeze for 1 month.
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- Whisk together the flour, cocoa powder, salt, and confectioners' sugar (see "tips," below)., Work the butter into the flour mixture, using a pastry blender or fork, your fingers, or a stand mixer.
- Don't mix the butter in completely; leave some of it in pea-sized lumps., Add 4 tablespoons of the water, then enough additional water to just bring the dough together; it should be cohesive, but not sticky., Shape the dough into a disk, and chill until you're ready to use it.
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