*  Exported from  MasterCook II  *
 
                        Chocolate Coconut Crunch Pie
 
 Recipe By     : webmaster@godiva.com
 Serving Size  : 8    Preparation Time :1:00
 Categories    : Godiva                           Chocolate
                 Company                          Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----Chocolate Coconut Crust-----
                         Nonstick Cooking Spray
   14      Ounces        Semisweet Chocolate -- coarsely chopped
    2      Tablespoons   Unsalted Butter
    1 1/2  Cups          Rice Krispies
      1/2  Cup           Sweetened Coconut -- shredded
                         -----Filling-----
    8      Ounces        Bittersweet Chocolate -- coarsely chopped
    2      Tablespoons   Water
    1      Tablespoon    Unsalted Butter
      1/8  Teaspoon      Salt
    1 1/4  Cups          Heavy Cream
      1/2  Cup           Cream Of Coconut -- (fx. Coco Lopez)
    2      Teaspoons     Vanilla Extract
 
 Make the chocolate coconut crust:
 
  1. Spray the bottom and side of a 9-inch pie pan well with nonstick
  cooking spray. Melt the chocolate with the butter according to the
  directions in the Chocolate Key.
 
  2. In a large bowl combine the melted chocolate mixture with the
  cereal and the coconut. Scrape the mixture into the prepared pan.
  Using a small offset metal cake spatula, spread the mixture evenly
  onto the bottom and side of the pan, covering it completely.
  Refrigerate the crust while preparing the filling.
 
 Make the filling:
 
  1. Melt the chocolate with the water and butter according to the
  directions in the Chocolate Key. Stir in the salt. Allow the
  chocolate mixture to cool for 15 minutes.
 
  2. In a large, chilled bowl combine the cream, cream of coconut and
  vanilla. Using a hand-held electric mixer, beat the mixture until
  soft peaks begin to form.
 
  3. Using a large rubber spatula, fold one third of the whipped cream
  mixture into the chocolate mixture to lighten it. Fold in the
  remaining cream mixture.
 
  4. Scrape the filling into the prepared crust, smoothing the top with
  a cake spatula. Refrigerate the pie for at least 2 hours, until
  the filling is set. Allow the cake to stand at room temperature
  for at least 30 minutes before serving (the pie is very difficult
  to slice otherwise).
 
 8 Servings.
 
 PREPARATION: 1 hour plus chilling time. Allow the pie to stand at room
 temperature for 30 minutes before serving.
 
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