Monday, April 4, 2011
I had trouble getting a clean, neat slice of pie. Apparently, it was my underwhelming pie slicing skills. ;) My beloved hubby has informed me he didn't have any issues. Did he take pictures of his work....nooooo.
This recipe would be super cute as little mini pies, or mini tarts.
The filling is loosely based around a Betty Crocker recipe.
I used some homemade salted caramel (unthinned....since that link goes to a thinned version) in this pie, but packaged caramels from the store work just fine.
1 1/2 cups graham cracker crumbs (I used one sleeve)
1 tbls sugar
1/4 cup tub margarine
1/2 cup milk chocolate chips
Mix together the graham cracker crumbs, sugar, and margarine. Press into a 9inch pie plate and bake at 350 for 10 minutes. Cool.
Melt milk chocolate chips in the microwave, stirring often until smooth. Spread chocolate in the bottom and up the sides of the crust. Chill to set the chocolate.
2 cups sweetened shredded coconut
2 tbls skim milk
1/4 cup dark chocolate chips (garnish)
Toast the coconut for 20 minutes in a 325 degree oven. Stir often. When it is golden brown it is done.
Pile the caramels in a bowl and melt in the microwave, stirring often until smooth. Stir in the skim milk to thin the caramels. Pour 1/4 cup of caramel in the bottom of the chocolate covered crust and spread it evenly. Return crust to fridge to continue chilling.
Mix toasted coconut and caramel together to form the topping and set aside.
2/3 cup sugar
1/3 cup cornstarch
1/2 tsp salt
1 cup lite coconut milk
2 cups skim milk
4 yolks, lightly beaten
2 tsp vanilla
1 1/2 cups sweetened shredded coconut
Toss the coconut into a food processor and chop it into smaller pieces. Set aside.
Mix together the sugar, cornstarch, and salt in a saucepan. Beat the coconut milk and milk into the yolks. Stir slowly into the sugar mixture. Heat mixture over medium, stirring constantly, until it boils. Continue cooking for one minute. Remove from heat and stir in vanilla and coconut. Pour directly into crust and press plastic wrap across the top. Chill pie.
Remove plastic wrap. Crumble coconut and caramel mixture across the top of the pie. Melt the dark chocolate chips. Spoon melted chocolate into a plastic bag with the tip cut off and drizzle over the top of the pie for garnish. Chill until ready to serve.
One more pic....
Funniest part of making this pie was when I decided I could make the crust, toast coconut, and stir the filling all at the same time. Chicken with it's head cut off....that's all I'm saying about that...ehehehe.