Chocolate Coconut Bavarian Pie
|Unsweetened chocolate square||2|
|Hot milk/Water||2 Tablespoon|
|Confectioners sugar||2⁄3 Cup (10.67 tbs), sifted|
|Flaked coconut||1 1⁄2 Cup (24 tbs), snipped|
|Unflavored gelatin||1 Tablespoon|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Milk||1 1⁄4 Cup (20 tbs)|
|Heavy cream||1 Cup (16 tbs), whipped|
|Vanilla extract||1 Teaspoon|
|Flaked coconut||1 Cup (16 tbs)|
|Unsweetened chocolate square||1 , grated|
Early in day: For Chocolate Coconut Crust: Grease 8" pie plate.
In double boiler, melt 2 sq. chocolate and butter; stir to blend.
Combine hot milk, confectioners' sugar: stir into chocolate mixture.
Add 1/2 cups coconut; mix well.
Press to bottom, side, of pie plate.
For filling, combine gelatine with 1/4 cup granulated sugar.
In double-boiler top, beat yolks; stir in gelatine mixture and milk.
Cook over hot, not boiling, water, stirring, until custard coatsspoon.
Refrigerate, stirring occasionally, until custard mounds when dropped from spoon; then beat just until smooth.
Beat egg whites with salt till quite stiff; gradually add 1/4 cup granulated sugar, beating until stiff; fold in custard mixture, then whipped cream, vanilla, 1/2 cup coconut.
Pour into crust, reserving about one third of mixture.
Refrigerate pie and reserved filling until almost set; then heap remaining filling on center top of pie; refrigerate until serving time.