This is a print preview of "Robert's Chocolate Almond Coconut Pie" recipe.

Robert's Chocolate Almond Coconut Pie Recipe
by Global Cookbook

Robert's Chocolate Almond Coconut Pie
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  Servings: 10

Ingredients

  • 1 x prepared 9-inch one-crust pie shell
  • 1/3 c. sugar
  • 1/3 c. cornstarch
  • 2 1/4 c. lowfat milk
  • 1 1/2 c. semi-sweet chocolate chips
  • 1 1/2 tsp almond extract
  • 1 1/2 c. coconut
  • 1/2 c. cream of coconut
  • 1 c. whipping cream
  • 3 Tbsp. powdered sugar
  • 1/2 c. almonds, sliced

Directions

  1. Prepare piecrust according to package directions; bake till lightly browned. Cold completely. In medium saucepan, combine sugar and cornstarch; blend well. Stir in lowfat milk; cook over medium heat till mix thickens and boils (12-15 minutes.), stirring constantly. Remove from heat.
  2. Add in chocolate chips and almond extract; stir till chips are melted and mix is smooth. Cover surface of chocolate mix with plastic wrap.
  3. Chill 45-60 min, or possibly till mix reaches room temperature. In medium bowl, combine coconut and cream of coconut; mix well. Chill for 15 min. In small bowl, combine whipping cream and powdered sugar: beat till soft peaks form. Fold 1/2 c. whipped cream into cooled chocolate mix; blend well. Spoon 1/2 of chocolate mix into crust-lined pan. Carefully spoon chilled coconut mix over chocolate mix. Spread remaining chocolate mix over coconut mix. Garnish with the remaining whipped cream; sprinkle with almonds. Chill till serving time. Store in refrigerator.
  4. Makes 9-10 servings.