Chocolate-Coconut Bavarian Pie Recipe
Are you looking for a Chocolate-coconut Bavarian Pie recipe that will leave you asking for more? It is an effortless Dessert. Milk Product is one of the few ingredients I like to include in my daily cooking and this is my comfort recipe that I usually prepare using it. Treat your family to this Chocolate-coconut Bavarian Pie and they are going to adore you for it.
Summary
Preparation Time10 MinCooking Time40 Min
Ready In50 MinDifficulty LevelMedium
Health IndexJust EnjoyServings8
Main IngredientChocolate
Ingredients
Unsweetened chocolate - 3sq
Butter or margarine - 2 tbsp
Milk
Sifted confectioners' sugar - 2/3 cup
Coconut - 2 1/2 cup, grated
Unflavored gelatin - 1 envelope
Eggs - 3, separated
Sugar - 1/2 cup
Salt - 1/4 tsp
Heavy cream - 1 cup, whipped
Vanilla - 1 tsp
Directions
MAKING
1. Melt 2 squares chocolate and butter together in top of double boiler; stir to blend. Combine 2 table- spoons hot milk and confectioners' sugar; stir into chocolate mixture.
2. Add 11/2 cups coconut; mix well. Press to bottom and side of greased 8-inch pie plate; refrigerate.
3. Soften gelatin in 1/4 cup cold water. Beat egg yolks lightly in top of double boiler; stir in gelatin mixture, 1/4 cup sugar and 1 cup milk. Cook over hot water, stirring, until custard coats spoon.
4. Refrigerate, stirring occasionally, until custard mounds when dropped from spoon; beat just until smooth.
5. Beat egg whites with salt until soft peaks form; add remaining sugar, gradually, beating until stiff. Fold in custard mixture, whipped cream, vanilla and 1/2 cup coconut. Pour into crust, re- serving about 1/3 of the filling mixture.
6. Refrigerate pie and reserved filling until almost set; heap re- served filling on center of pie. Refrigerate until ready to serve.
SERVING
7. Let stand for 15 minutes before serving and then grate remaining chocolate and mix the coconut to sprinkle over the pie.
1. Melt 2 squares chocolate and butter together in top of double boiler; stir to blend. Combine 2 table- spoons hot milk and confectioners' sugar; stir into chocolate mixture.
2. Add 11/2 cups coconut; mix well. Press to bottom and side of greased 8-inch pie plate; refrigerate.
3. Soften gelatin in 1/4 cup cold water. Beat egg yolks lightly in top of double boiler; stir in gelatin mixture, 1/4 cup sugar and 1 cup milk. Cook over hot water, stirring, until custard coats spoon.
4. Refrigerate, stirring occasionally, until custard mounds when dropped from spoon; beat just until smooth.
5. Beat egg whites with salt until soft peaks form; add remaining sugar, gradually, beating until stiff. Fold in custard mixture, whipped cream, vanilla and 1/2 cup coconut. Pour into crust, re- serving about 1/3 of the filling mixture.
6. Refrigerate pie and reserved filling until almost set; heap re- served filling on center of pie. Refrigerate until ready to serve.
SERVING
7. Let stand for 15 minutes before serving and then grate remaining chocolate and mix the coconut to sprinkle over the pie.
