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Chocolate Coconut Bavarian Pie

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  Unsweetened chocolate square 2
  Butter/Margarine 2 Tablespoon
  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)
  Egg yolks 3
  Milk 1 1⁄4 Cup (20 tbs)
  Egg whites 3
  Salt 1⁄4 Teaspoon
  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.

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