| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Choco2 |
8 |
servings |
INGREDIENTS
| 3/4 |
c |
Macadamia nuts; (rinsed if salted), |
|
|
; coarsely |
| 1 |
c |
Sweetened coconut flakes; shredded |
| 1/3 |
c |
Light cream |
| 1/4 |
c |
Light corn syrup |
| 1/4 |
c |
Light brown sugar |
| 1/4 |
c |
Granulated sugar |
| 2 |
oz |
Semisweet chocolate; coarsely chopped |
| 2 |
tb |
Butter |
| 2 |
lg |
Eggs |
| 1/2 |
ts |
Vanilla extract |
| 1 |
|
Chocolate wafer pie crust; (9 inch) |
INSTRUCTIONS
"Easy as Pie" rings true when the recipe starts with a store-bought
crust. Serve this fudgy and richly textured pie in discreet wedges.
1. Preheat oven to 325*. Spread nuts and coconut out on a baking
sheet. Bake for 8-10 minutes or until lightly toasted, stirring
occasionally. Set aside. 2. Meanwhile, in a saucepan, combine cream,
corn syrup, brown sugar, sugar, chocolate, and butter. Stir over low
heat until the chocolate and butter have melted and the mixture has
come to a simmer, about 2 minutes. Remove from heat. 3. In a medium
bowl, whisk eggs and vanilla until frothy. Slowly whisk the hot
chocolate mixture into the eggs. Set aside 1/3 cup of the toasted
macadamia-coconut mixture; stir remainder into the chocolate filling.
4. Pour the filling into the pie shell. Set the pie on a baking
sheet. Bake for 10 minutes, or until pie is beginning to set around
the edges. 5. Sprinkle the reserved macadamia-coconut mixture over
the top of the pie and bake for about 20 minutes longer, or until the
pie is puffed throughout. Set on a rack to cool. Serve lukewarm or at
room temperature.
Recipe by: Safeway's Fresh Ideas magazine
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