CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy |
|
Choco5 |
6 |
servings |
INGREDIENTS
1 1/4 |
c |
All-purpose flour |
1 |
tb |
Sugar |
1/8 |
ts |
Salt |
6 |
tb |
Butter |
1 |
|
Egg; beaten |
1/2 |
c |
Light colored corn syrup |
1/2 |
c |
Sugar |
4 |
oz |
Semisweet chocolate; chopped |
1/4 |
c |
Butter |
3 |
|
Eggs; beaten |
3/4 |
c |
Coconut |
1 |
tb |
Maraschino cherry juice |
1/4 |
ts |
Almond extract |
|
|
Grated chocolate; optional |
|
|
Sweetened whipped cream; optional |
INSTRUCTIONS
Preheat oven to 350°. In a medium bowl stir together flour, the 1 tbsp
sugar, and salt. Cut in the 6 tbsp butter until pieces are pea-size.
Gradually stir the 1 beaten egg into flour mixture until most of dough is
moistened. Gently knead until a ball forms. If necessary, cover dough with
plastic wrap and refrigerate for 30-60 minutes or until dough is easy to
handle. On a lightly floured surface slightly flatten dough; roll into a
12-inch circle. Transfer pastry to a 9-inch pie plate. Trim pastry to 1/2
inch beyond edge of pie plate. Fold under. Crimp edges as desired. Do not
prick pastry. Set aside.
For filling, in a medium saucepan combine corn syrup and the 1/2 cup sugar.
Cook and stir over medium heat until mixture begins to boil. Remove from
heat. Stir in chocolate, the 1/4 cup butter, the 3 beaten eggs, coconut,
cherry juice, and almond extract. Pour filing into prepared pastry shell.
Bake 35-45 minutes or until filling sets (filling puffs up during baking
and falls when cool). Cool on wire rack. Chill 3-24 hours. Let stand at
room temperature 30 minutes before serving. If desired, sprinkle grated
chocolate on each plate and serve with whipped cream.
Recipe by: Amanda Denton
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