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Toasted Coconut Mousse Pie

chef.alexande's picture
Ingredients
  Chocolate wafers 1 1⁄4 Cup (20 tbs), crushed
  Finely crushed chocolate wafers 1 1⁄4 Cup (20 tbs)
  Sugar 2 Tablespoon
  Butter/Margarine 1⁄3 Cup (5.33 tbs), melted
  Whipping cream 2 Cup (32 tbs)
  Confectioners sugar 1⁄3 Cup (5.33 tbs)
  Vanilla extract 1 Teaspoon
  Toasted coconut 1 Cup (16 tbs)
  Egg whites 2
  Peaches 1 Tablespoon, sliced
  Sliced peaches 1 Tablespoon
Directions

GETTING READY
1) Drain the liquid from peaches.

MAKING
2) Combine chocolate wafers and sugar.
3) Blend in butter or margarine.
4) Take a 9-inch pie pan and pack the mixture evenly and firmly on bottom and sides of it.
5) Whip cream until it reaches a stiff stage and then slowly fold in confectioners' sugar.
6) Mix in vanilla extract and coconut.
7) Beat egg whites till they reach a stiff stage, but not dry.
8) Mix this with the cream mixture.

FINALIZING
9) Into the prepared chocolate pie shell, pour the mixture and freeze for about 2 hours on the floor of the freezer compartment until firm, keeping the temperature control at position nine.
10) Top frozen mixture with the drained peaches.

SERVING
11) Serve cold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Dessert
Method: 
Freezed
Dish: 
Pie
Restriction: 
Vegetarian
Ingredient: 
Coconut
Interest: 
Gourmet, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
120 Minutes
Ready In: 
140 Minutes
Servings: 
4

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