Chocolate Coconut Bavarian Pie Recipe
Ingredients
| Unsweetened chocolate square | 2 | |
| 2 tablesp. butter or margarine | ||
| 2 tablesp. hot milk or water | ||
| Confectioner’s sugar | 2/3 Cup (16 tbs), sifted | |
| Flaked coconut | 1 1/2 Cup (16 tbs), snipped | |
| 1 env. unflavored gelatine | ||
| Granulated Sugar | 1/4 Cup (16 tbs) | |
| Egg yolks | 3 | |
| Milk | 1 1/4 Cup (16 tbs) | |
| Egg whites | 3 | |
| Salt | 1/4 Teaspoon | |
| Heavy cream | 1 Cup (16 tbs), Whipped | |
| Vanilla extract | 1 Teaspoon | |
| Flaked coconut | 1 Cup (16 tbs) | |
| Unsweetened chocolate square | 1 , grated | |
Directions
Early in day: For Chocolate Coconut Crust: Grease 8" pie plate.
In double boiler, melt 2 sq. chocolate and butter; stir to blend.
Combine hot milk, confectioners' sugar: stir into chocolate mixture.
Add 1/2 cups coconut; mix well.
Press to bottom, side, of pie plate.
Refrigerate.
For filling, combine gelatine with 1/4 cup granulated sugar.
In double-boiler top, beat yolks; stir in gelatine mixture and milk.
Cook over hot, not boiling, water, stirring, until custard coatsspoon.
Refrigerate, stirring occasionally, until custard mounds when dropped from spoon; then beat just until smooth.
Beat egg whites with salt till quite stiff; gradually add 1/4 cup granulated sugar, beating until stiff; fold in custard mixture, then whipped cream, vanilla, 1/2 cup coconut.
Pour into crust, reserving about one third of mixture.
Refrigerate pie and reserved filling until almost set; then heap remaining filling on center top of pie; refrigerate until serving time.
In double boiler, melt 2 sq. chocolate and butter; stir to blend.
Combine hot milk, confectioners' sugar: stir into chocolate mixture.
Add 1/2 cups coconut; mix well.
Press to bottom, side, of pie plate.
Refrigerate.
For filling, combine gelatine with 1/4 cup granulated sugar.
In double-boiler top, beat yolks; stir in gelatine mixture and milk.
Cook over hot, not boiling, water, stirring, until custard coatsspoon.
Refrigerate, stirring occasionally, until custard mounds when dropped from spoon; then beat just until smooth.
Beat egg whites with salt till quite stiff; gradually add 1/4 cup granulated sugar, beating until stiff; fold in custard mixture, then whipped cream, vanilla, 1/2 cup coconut.
Pour into crust, reserving about one third of mixture.
Refrigerate pie and reserved filling until almost set; then heap remaining filling on center top of pie; refrigerate until serving time.
Chef
