Chocolate Walnut Coconut Pie Food

GLUTEN-FREE WILDLY RICH CHOCOLATE WALNUT PIE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease a 9-inch pie dish.
• Blend coconut milk, walnuts, eggs, coconut flour, cocoa powder, maple syrup, butter, vanilla extract, and salt in a blender until smooth; pour into the prepared baking dish.
• Bake in the preheated oven until set but still soft, about 1 hour. Cool pie to room temperature, about 30 minutes. Lightly cover pie with plastic wrap and refrigerate until chilled, 8 hours to overnight.

CHOCOLATE-WALNUT PIE

Steps:

• Make the crust: Pulse the flour, granulated sugar and fine salt in a food processor until combined. Add the shortening and pulse until incorporated. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Beat the egg and 1 tablespoon ice water in a small bowl; add to the food processor and pulse once or twice to moisten the flour. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight.
• Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate, then fold the overhanging dough under itself and crimp the edge with your fingers. Refrigerate at least 30 minutes.
• Position a rack in the lower third of the oven and preheat to 350 degrees F. Make the filling: Spread the walnuts on a baking sheet and bake until toasted, about 8 minutes; transfer to a bowl and set aside. Return the empty baking sheet to the lower oven rack. Heat the butter in a small skillet over medium-high heat until foamy and golden brown, about 5 minutes; remove from the heat. Whisk the eggs, corn syrup, brown sugar, granulated sugar, kosher salt, liqueur and vanilla in a medium bowl. Gradually whisk in the browned butter until smooth.
• Scatter half each of the walnuts and chocolate in the prepared crust. Pour in the filling, then top with the remaining walnuts and chocolate. Transfer the pie to the hot baking sheetin the oven. Bake until the crust is golden and the nuts have browned, about 30 minutes. Cover the pie loosely with foil; continue baking until the filling is set and the center is slightly puffed, 25 to 30 more minutes. Transfer to a rack to cool completely.

KENTUCKY CHOCOLATE AND WALNUT PIE

Steps:

• Place cookie sheet on oven rack. Heat oven to 375°F. In large bowl, beat sugar, corn syrup, butter, bourbon, salt and eggs with whisk or electric mixer until well blended. Stir in walnuts and chocolate chips. Pour into frozen pie crust.
• Bake on cookie sheet 35 to 40 minutes or until center is set. Cool completely, about 3 hours.
• Just before serving, top with whipped cream.

COCONUT PECAN CHOCOLATE PIE

Steps:

• 1. Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Sprinkle coconut and pecans in bottom of crust-lined pie plate.
• 2. In 2-quart saucepan, heat sugar, butter and chocolate over low heat, stirring constantly, until smooth. Pour chocolate mixture into medium bowl; cool 5 minutes. Beat in flour with wire whisk until well combined. Beat in evaporated milk, vanilla and eggs with wire whisk until well blended.
• 3. Slowly pour chocolate mixture over coconut and pecans in pie plate. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time.
• 4. Bake 40 to 50 minutes or until center is set. Cool on cooling rack at least 1 hour 30 minutes before serving. Top individual servings with whipped cream. Cover and refrigerate any remaining pie. Try placing chocolate curls or toasted shaved coconut on top of the whipped cream, or sprinkle cocoa or toasted coconut over the serving plate.

CHOCOLATE WALNUT PIE

Steps:

• Melt the margarine and the chocolate together, stirring until chocolate is smooth. Add eggs, sugar, salt, and syrup. Stir until everything is mixed thoroughly. Stir in walnuts. Pour into unbaked pie shell.
• Bake at 375 degrees F (190 degrees C) for 40-50 minutes, or until pie is set. Let sit for 30 minutes before slicing.

BASIC KENTUCKY CHOCOLATE WALNUT PIE

Steps:

• Mix flour and sugar. Add eggs, then butter. Add nuts, chocolate chips and vanilla extract. Mix thoroughly.
• Pour mixture into an unbaked pie shell.
• Bake in a preheated 350 degree oven for 35 - 45 minutes. Test with tooth pick; pie should be chewy but not runny -- Bake longer, if necessary.

KENTUCKY CHOCOLATE WALNUT PIE

Steps:

• Preheat oven to 325 degrees F. Prepare and roll out a pie crust, then transfer it to a 9-inch pie plate. Trim and crimp the edges of the crust.
• Add the chopped walnuts and chocolate chips to the pie shell.
• In a large bowl, whisk the granulated sugar, brown sugar, flour, melted butter, eggs, vanilla, and salt, then pour into the pie crust over the chocolate chips and nuts.
• Bake for 50 to 60 minutes until the pie is looking set and doesn't jiggle on top. You may need to cover the edges of the crust with a pie guard or foil if it is browning too much before the middle looks done.
• Cool for 2 hours before slicing and serving.

CHOCOLATE WALNUT COCONUT PIE

Steps:

• Preheat oven to 350°F.
• Mix ingredients in the order given.
• Pour into the unbaked pie shell.
• Bake for 30 minutes.
• Serve with whipped cream.

COCONUT-CHOCOLATE PECAN PIE

Steps:

• Prepare Pastry for Single-Crust Pie. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. (Do not prick.) Set aside.
• For filling: In a medium bowl, combine eggs, corn syrup, brown sugar, butter, vanilla, and salt.
• In pastry shell, layer semisweet chocolate pieces, 1 cup coconut and pecan pieces. Pour egg mixture over all, spreading evenly. To prevent overbrowning, cover edge of pastry shell with foil.
• Bake in a 350 degree oven for 30 minutes. Remove foil; bake for 20 to 25 minutes more or till set. Cool completely on a wire rack. Cover and store in refrigerator within 2 hours. If you like, serve with whipped cream and sprinkle with toasted coconut. Makes 8 to 10 servings. Pastry for Single-Crust Pie
• In a bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of water at a time over the flour mixture, tossing with a fork until all of the dough is moistened. Form dough into a ball.

COCONUT WALNUT TART

Steps:

• Place pastry in a 9-in. fluted tart pan with a removable bottom; set aside. In a bowl, beat eggs for 1 minute. Add brown sugar, butter, milk and vanilla; mix well. Stir in coconut and walnuts. Pour into crust. , Bake at 450° for 8 minutes. Reduce heat to 350°; bake 20-25 minutes longer or until puffed and golden brown.

CHOCOLATE WALNUT PIE

Steps:

• Position rack in lower third of the oven and preheat to 375°F . Stir the butter and 1/3 cup of the chocolate chips in a heavy small saucepan over low heat until melted and smooth. Cool until warm.
• Beat the eggs, sugar, corn syrup, vanilla and salt in a medium bowl until blended. Whisk in the butter mixture. Stir in the walnut pieces and the remaining 2/3 cup chocolate chips.
• Pour the filling into the pie crust. Bake until filling is set and crust is golden brown, about 45 minutes. Cool. (Pie can be prepared 1 day ahead. Cover loosely and keep at room temperature.).

CHOCOLATE WALNUT COCONUT CREAM PIE

Steps:

• 1. 1. In a mixing bowl whisk the pudding mix with the milk - whisk this for about 2 minutes.
• 2. 2. Fold in 1 1/2 cups Cool Whip, 1/2 cup coconut and 1/2 cup walnuts.
• 3. 3. Pour into graham cracker crust.
• 4. 4. Top with remaining Cool Whip - Sprinkle with remaining coconut and walnuts.
• 5. 5. Chill before serving.

CHOCOLATE PIE WITH COCONUT AND WALNUT

Steps:

• For crust: Do not bake. Heat oven to 450℉ (230℃). For filling: Combine granulated sugar, brown sugar, flour, corn syrup, butter, eggs, chocolate, vanilla and salt in large bowl. Blend well. Fold in nuts, coconut and chocolate chips. Pour into unbaked pie crust. Top with nut halves. Bake at 450℉ (230℃) for 10 minutes. Reduce oven temperature to 375℉ (190℃) F. Bake 40 to 45 minutes or until filling is set in centre. Cover edge with foil, if necessary, to prevent overbrowning. Cool to room temperature before serving.