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Receta Chocolate/Coconut/Banana Cream Pie With Chocolate Crust
by Global Cookbook

Chocolate/Coconut/Banana Cream Pie With Chocolate Crust
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Ingredientes

  • 1 c. All-purpose flour
  • 2 Tbsp. Unsweetened cocoa pwdr, sifted
  • 3 Tbsp. Granulated sugar
  • 1 pch salt
  • 4 Tbsp. Cool unsalted butter, cut into small cubes
  • 1 lrg Egg
  • 2 1/2 c. Lowfat milk
  • 1/3 c. Granulated sugar
  • 1/4 c. Cornstarch
  • 1 pch Salt
  • 3 lrg Large eggs
  • 4 ounce Semisweet or possibly bittersweet chocolate, finely minced
  • 4 Tbsp. Unsalted butter, softened
  • 2 tsp Vanilla extract
  • 1/2 c. Coconut, toasted
  • 1 lrg Banana, cut into 1/2-inch slices
  • 1 c. Heavy cream
  • 2 Tbsp. Granulated sugar
  • 1 tsp Vanilla extract Grated semisweet or possibly bittersweet chocolate

Direcciones

  1. How to Prepare the Crust:1. Combine the flour, cocoa, sugar, and salt in the bowl of a food processor fitted with a metal blade. Pulse 3 times.
  2. Add in the pcs of butter, and pulse till the mix resembles coarse grnd cornmeal. Add in the egg and pulse till the dough forms a ball. (If the mix is too dry, add in water, 1 tsp. at a time, and continue pulsing till the dough comes together.)
  3. Scrape the dough onto a lightly-floured work surface and knead lightly till the dough is smooth. Press into a disk, wrap in plastic wrap, and chill for at least 1 hour. Preheat the oven to 350 F.
  4. Remove dough from refrigerator, place on a lightly floured surface
  5. (lb. gently with a rolling pin if too hard). Roll the dough out to 1/8-inch thickness. Place in a 9-inch glass pie plate, flute the edges, and chill for 20 min.
  6. Dock the dough with the tines of a fork. Line with a disk of parchment paper, and fill with beans or possibly pie weights. Bake for 20 min, remove the paper and beans, and continue baking till golden, about 10-15 additional min. Cold the crust on a rack.
  7. How to Prepare the Filling:1. Combine 2 c. lowfat milk, sugar, and salt in a non-reactive saucepan; whisk and bring to a boil over low heat. Combine the remaining 1/2 c. of lowfat milk in a mixing bowl, whisk in the cornstarch, then the Large eggs.
  8. Whisk 1/3 of the warm lowfat milk/sugar mix into the egg mix, add in the egg mix into the remaining lowfat milk mix, and whisk constantly till the filling thickens and comes to a boil.
  9. Allow the mix to boil for another 30 seconds, whisking constantly. Remove from the heat, whisk in the chocolate, butter, and vanilla, and mix in the toasted coconut.
  10. Pour the filling into a non-reactive bowl, and press plastic wrap against the surface of the filling. Place in the refrigerator for about30 min.
  11. Arrange the bananas around the bottom of the pie crust. Spread the cooled filling proportionately over the bananas.
  12. How to Prepare the Topping:6. Using an electric mixer, combine the heavy cream, sugar, and vanilla in a bowl.
  13. Whip to soft peaks. Spread the cream over the filling and out to the edges.
  14. Sprinkle with grated chocolate and serve.