This is a sweet, chewy
crust that's perfect for cream, fruit or custard pies.
Chocolate-Coconut
Pie Shell
- 2 ounces baking chocolate
2 tablespoons butter
2/3 cup powdered sugar
2 tablespoons hot water
1 1/2 cups sweetened flaked coconut
- Combine butter and baking
chocolate in top of a double boiler. Stir over simmering water
until chocolate melts. Set aside.
- Mix powdered sugar and
hot water in a small bowl; add to the chocolate mixture, stirring
well. Stir in flaked coconut.
- Generously butter a 9-inch
pie plate; firmly press coconut mixture into bottom and up sides
of pan. Cover and refrigerate until firm, at least 1 hour.
Yield: 1 single pie crust.
