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Category: Pies - Miscellaneous
Prep Time: Cook Time: Total Time:
Pastry for Single-Crust Pie (recipe below)
3 eggs
1 cup light-colored corn syrup
1/2 cup granulated sugar
1/3 cup butter, melted
1 tsp vanilla
1/4 tsp salt
1/2 cup milk chocolate pieces
1/2 cup semisweet chocolate pieces
1/2 cup semisweet and white chocolate swirled pieces
1 cup flaked coconut
1/2 cup pecan pieces
1/2 cup slivered almonds
Whipped cream (optional)
Toasted coconut and/or semisweet chocolate curls (optional)
Prepare Pastry for Single-Crust Pie. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. (Do not prick.) Set aside.
For filling: In a medium bowl, combine eggs, corn syrup, granulated sugar, butter, vanilla, and salt.
In pastry shell, layer milk chocolate pieces, semisweet chocolate pieces, semisweet and white chocolate pieces, 1 cup coconut, pecans and almonds. Slowly pour egg mixture over all, allowing egg mixture to sink down into filling. To prevent overbrowning, cover edge of pastry shell with foil.
Bake the pie in a 350 degree F oven for 30 minutes. Remove the foil; bake for 20 to 25 minutes more, or until the center of pie appears set when gently shaken. Cool completely on a wire rack. Cover and store in refrigerator within 2 hours. If you like, serve with whipped cream and sprinkle with toasted coconut and/or chocolate curls. Makes 8 to 10 servings.
Pastry for Single-Crust Pie: In a large bowl, stir together 1-1/4 cups all-purpose flour, 1/2 tsp ground cinnamon and 1/4 tsp salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tbsp of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tbsp cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into to a 12-inch circle. Continue as directed in Step 1.
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FANTASY CHOCOLATE PIE
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Category: Pies - Miscellaneous
Prep Time: Cook Time: Total Time:
Pastry for Single-Crust Pie (recipe below)
3 eggs
1 cup light-colored corn syrup
1/2 cup granulated sugar
1/3 cup butter, melted
1 tsp vanilla
1/4 tsp salt
1/2 cup milk chocolate pieces
1/2 cup semisweet chocolate pieces
1/2 cup semisweet and white chocolate swirled pieces
1 cup flaked coconut
1/2 cup pecan pieces
1/2 cup slivered almonds
Whipped cream (optional)
Toasted coconut and/or semisweet chocolate curls (optional)
Prepare Pastry for Single-Crust Pie. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. (Do not prick.) Set aside.
For filling: In a medium bowl, combine eggs, corn syrup, granulated sugar, butter, vanilla, and salt.
In pastry shell, layer milk chocolate pieces, semisweet chocolate pieces, semisweet and white chocolate pieces, 1 cup coconut, pecans and almonds. Slowly pour egg mixture over all, allowing egg mixture to sink down into filling. To prevent overbrowning, cover edge of pastry shell with foil.
Bake the pie in a 350 degree F oven for 30 minutes. Remove the foil; bake for 20 to 25 minutes more, or until the center of pie appears set when gently shaken. Cool completely on a wire rack. Cover and store in refrigerator within 2 hours. If you like, serve with whipped cream and sprinkle with toasted coconut and/or chocolate curls. Makes 8 to 10 servings.
Pastry for Single-Crust Pie: In a large bowl, stir together 1-1/4 cups all-purpose flour, 1/2 tsp ground cinnamon and 1/4 tsp salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tbsp of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tbsp cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into to a 12-inch circle. Continue as directed in Step 1.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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