Esta es una exhibición prevé de cómo se va ver la receta de 'Chocolate, Macadamia And Coconut Pie' imprimido.

Receta Chocolate, Macadamia And Coconut Pie
by Global Cookbook

Chocolate, Macadamia And Coconut Pie
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 8

Ingredientes

  • 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 ounce Semisweet chocolate, coarsely minced
  • 2 Tbsp. Butter
  • 2 lrg Large eggs
  • 1/2 tsp Vanilla extract
  • 1 x Chocolate wafer pie crust, (9 inch)

Direcciones

  1. "Easy as Pie" rings true when the recipe starts with a store-bought crust. Serve this fudgy and richly textured pie in discreet wedges.
  2. Preheat oven to 325*. Spread nuts and coconut out on a baking sheet. Bake for 8-10 min or possibly till lightly toasted, stirring occasionally. Set aside.
  3. Meanwhile, in a saucepan, combine cream, corn syrup, brown sugar, sugar, chocolate, and butter. Stir over low heat till the chocolate and butter have melted and the mix has come to a simmer, about 2 min. Remove from heat.
  4. In a medium bowl, whisk Large eggs and vanilla till frothy. Slowly whisk the warm chocolate mix into the Large eggs. Set aside 1/3 c. of the toasted macadamia-coconut mix; stir remainder into the chocolate filling.
  5. Pour the filling into the pie shell. Set the pie on a baking sheet. Bake for 10 min, or possibly till pie is beginning to set around the edges.
  6. Sprinkle the reserved macadamia-coconut mix over the top of the pie and bake for about 20 min longer, or possibly till the pie is puffed throughout. Set on a rack to cold. Serve lukewarm or possibly at room temperature.