Chocolate Cashew And Coconut Pie Recipes

CASHEW-COCONUT TART IN CHOCOLATE CRUST

Steps:

• For crust:
• Spray 11-inch-diameter tart pan with removable bottom with nonstick spray. Blend flour, sugar, cocoa, and salt in processor 5 seconds. Add butter and blend until moist sandy texture forms. Add 1 1/2 tablespoons ice water and blend until dough comes together. Press dough evenly onto bottom and up sides of prepared pan. Chill crust 30 minutes.
• Preheat oven to 350°F. Place crust on baking sheet. Bake crust until dry-looking and slightly puffed, about 18 minutes. Cool crust on rack completely. Maintain oven temperature.
• For filling:
• Bring brown sugar, cream, maple syrup, and ginger to boil in heavy medium saucepan over medium-high heat, whisking gently until sugar dissolves. Attach candy thermometer to side of pan. Adjust heat to maintain low boil; cook until thermometer registers 222°F, whisking occasionally, about 8 minutes. Mix in cashews and coconut. Cool 20 minutes.
• Place chopped chocolate in small microwave-safe bowl. Cook at medium setting in 15-second intervals until soft and beginning to melt. Stir until completely melted and smooth. Brush enough chocolate over inside of crust to coat completely. Freeze crust until chocolate is cold and hard, about 15 minutes (reserve remaining melted chocolate for garnish).
• Pour filling into crust. Place tart on rimmed baking sheet. Bake until filling is beginning to darken on top and is bubbling thickly, about 35 minutes. Transfer tart to rack. Cool completely. Remelt reserved chocolate in microwave. Drizzle chocolate over tart in lacy pattern. (Can be made 1 day ahead. Cover; store at room temperature.)

COCONUT (HAUPIA) AND CHOCOLATE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bake crust for 15 minutes, or until golden brown. Set aside to cool.
• In a medium saucepan, whisk together milk, coconut milk and 1 cup sugar. In a separate bowl, dissolve the cornstarch in water. Bring coconut mixture to a boil. Reduce to simmer and slowly whisk in the cornstarch. Continue stirring mixture over low heat until thickened, about 3 minutes.
• In a glass bowl, microwave chocolate chips for 1 minute or until melted. Divide the coconut pudding evenly into two bowls. Mix chocolate into one portion. Spread on the bottom of the pie crust. Pour the remaining portion of pudding on top of the chocolate and spread smooth. Refrigerate for about an hour.
• Whip cream with 1/4 cup sugar until stiff peaks form. Layer the cream on pie; if desired garnish with chocolate shavings.

CRISP COCONUT AND CHOCOLATE PIE

Steps:

• Preheat oven to 350 degrees. Place the butter and a third of the coconut in the bowl of a food processor fitted with the metal blade. Process until mixture forms a ball, 1 to 2 minutes. Transfer to a medium bowl. Sprinkle remaining coconut over mixture, and combine with your fingers.
• Place an 8-inch tart pan with a removable bottom on a baking sheet. Press coconut mixture into bottom and up sides of pan to form a crust, leaving top edges loose and fluffy. Place a ring of aluminum foil over edge to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil, and cook until edges are browned, 4 to 6 minutes. Transfer to a wire rack to cool completely.
• Place chocolate in a medium heatproof bowl. Bring cream just to a boil in a small saucepan, and pour over chocolate. Let sit 10 minutes, and stir until chocolate is melted and combined. Let cool, and pour into coconut crust. Cover with plastic wrap, and transfer to refrigerator until filling is set, at least 1 hour. Cut into wedges, and serve.

IMPOSSIBLY EASY CHOCOLATE-COCONUT PIE

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In 3-quart saucepan, heat milk, butter and chocolate over medium heat 5 to 7 minutes, stirring frequently, just until chocolate is melted; remove from heat.
• In medium bowl, stir chocolate mixture and remaining ingredients except whipped topping with wire whisk or fork until smooth. Pour into pie plate.
• Bake 40 to 45 minutes or knife inserted in center comes out clean. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. Garnish with whipped topping. Store in refrigerator.

CHOCOLATE CASHEW PIE

Steps:

• Prepare pie crust for one-crust filled pie using 9-inch pie pan.
• Heat oven to 325 F.
• In large bowl, combine corn syrup, sugar, margarine, vanilla and eggs; beat with wire whisk until well blended.
• Reserve 2 tablespoons chocolate chips for topping.
• Stir in remaining chocolate chips and cashew halves.
• Spread evenly in crust-lined pan.
• Bake at 325 F.
• for 45 to 55 minutes or until pie is deep golden brown and filling is set.
• Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.
• Cool 2 hours or until completely cooled.
• eanwhile, line cookie sheet with waxed paper.
• In small saucepan, melt reserved 2 tablespoons chocolate chips over low heat.
• Dip each whole cashew in chocolate.
• Place on lined cookie sheet.
• Refrigerate 15 to 20 minutes or until chocolate is set.
• Garnish pie with whipped cream and chocolate-dipped cashews.
• Store in refrigerator.
• To flavor whipped cream, fold in sweetened cocoa mix, grated citrus peel, spices or a favorite liqueur.

COCONUT CHOCOLATE PIE

Steps:

• In a large saucepan, combine the sugar, cornstarch, cocoa and salt. Stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened (mixture will thicken quickly). Remove from the heat. , Add chopped candy bars and vanilla; stir until chocolate is melted. Pour into pie shell. Press plastic wrap onto filling. Refrigerate until set, about 4 hours. Remove plastic wrap. Slice and serve with whipped cream.

CHOCOLATE, CASHEW AND COCONUT PIE

Steps:

• Heat oven to 375ºF.
• Prepare crust in 9-inch pie plate as directed on package for one-crust filled pie.
• Whisk next 4 ingredients and 1/2 cup cream in medium bowl until blended. Add sugar and flour; mix well. Stir in nuts and coconut. Pour into crust.
• Bake 40 to 45 min. or until top is puffed and lightly browned. Cool completely.
• Microwave chocolate and remaining cream in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted; stir until chocolate is completely melted and mixture is well blended. Pour over pie; spread to completely cover pie.

CHOCOLATE CASHEW PIE

Steps:

• 1. Prepare pie crust for one-crust filled pie using 9-inch pie pan.2. Heat oven to 325°F. In large bowl, combine corn syrup, sugar, margarine, vanilla and eggs beat with wire whisk until well blended. Reserve 2 tablespoons chocolate chips for topping. Stir in remaining chocolate chips and cashew halves. Spread evenly in crust-lined pan.3. Bake at 325°F. for 45 to 55 minutes or until pie is deep golden brown and filling is set. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Cool 2 hours or until completely cooled.4. Meanwhile, line cookie sheet with waxed paper. In small saucepan, melt reserved 2 tablespoons chocolate chips over low heat. Dip each whole cashew in chocolate. Place on lined cookie sheet. Refrigerate 15 to 20 minutes or until chocolate is set. Garnish pie with whipped cream and chocolate-dipped cashews. Store in refrigerator.TIP:* To flavor whipped cream, fold in sweetened cocoa mix, grated citrus peel, spices or a favorite liqueur.Nutrition Information Per Serving: Serving Size: 1/10 of Recipe * Calories: 500 * Calories from Fat: 250 * % Daily Value: Total Fat: 28 g 43% * Saturated Fat: 11 g 55% * Cholesterol: 90 mg 30% * Sodium: 260 mg 11% * Total Carbohydrate: 55 g 18% * Dietary Fiber: 2 g 8% * Sugars: 31 g * Protein: 6 g * Vitamin A: 10% * Vitamin C: 0% * Calcium: 4% * Iron: 10% * Dietary Exchanges: 2 Starch, 1 1/2 Fruit, 5 1/2 Fat or 3 1/2 Carbohydrate, 5 1/2 Fat

CHOCOLATE, CASHEW, AND MAPLE PIE

Steps:

• Make crust:
• In food processor, pulse flour and salt until combined. Add butter and pulse just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle 3 tablespoons ice water evenly over mixture and pulse or gently stir with fork until incorporated.
• Squeeze small handful of dough: If it doesn't hold together, add more ice water 1/2 tablespoon at a time, pulsing or stirring until incorporated. Do not overwork dough, or pastry will be tough.
• Turn dough out onto lightly floured work surface, gather into ball, and flatten into disk. Wrap in plastic wrap and chill until firm, about 1 hour. (Dough can be made ahead and frozen up to 1 week. Defrost in refrigerator before proceeding.)
• On lightly floured surface, roll out dough to 12-inch round, then transfer to pie pan. Trim edge, leaving 1/2-inch overhang, then fold overhang under and crimp edge decoratively. Prick bottom and side of shell all over with fork, then chill shell 30 minutes. (Shell can be assembled to this point ahead: Wrap entire pan well in plastic wrap and refrigerate up to 2 days, or freeze up to 1 week. Defrost in refrigerator before continuing.)
• While shell chills, preheat oven to 425°F.
• Line shell with foil and fill with pie weights or dried beans, then bake until pastry is set and pale golden on rim, about 15 minutes. Carefully remove foil and weights and bake shell until pale golden all over, 5 to 7 minutes more. Cool on rack.
• Make filling and bake pie:
• In medium saucepan over moderately high heat, simmer maple syrup, uncovered, until reduced to 3/4 cup, about 10 minutes. Carefully whisk in butter (mixture may splatter), then sugar and salt. Remove from heat and let cool to warm room temperature.
• In medium bowl, whisk together eggs and brandy. Whisk egg mixture into cooled maple syrup mixture.
• Preheat oven to 325°F. Spread chopped chocolate in even layer over bottom of prepared crust. Sprinkle nuts in second even layer, then pour filling over nuts. Bake until filling is puffed and center is just set, 45 to 60 minutes. Cool in pan on rack. (Pie can be made up to 1 day ahead. Let cool, then cover loosely and store at room temperature.)
• To serve:
• Using electric mixer, beat crème fraîche until it holds soft peaks. Serve with pie.

NO BAKE DOUBLE CHOCOLATE COCONUT PIE

Steps:

• Have ready a greased 9 inch pie plate. In a saucepan over low heat, melt butter. Stir in chopped chocolate until melted. Reserve 1/4 cup toasted coconut and set aside. Mix remaining 1 1/4 cup toasted coconut into chocolate mixture. Press coated coconut over bottom and up sides of pie plate. Refrigerate 20 minutes or until firm.
• In a medium bowl, beat topping mix and 1 cup of milk with mixer until soft peaks form. reserve 1 cup for garnish and set aside in refrigerator. to the remaining whipped topping, beat in pudding mix and remaining 1 1/2 cup milk. Beat until mixture mounds when dropped from beaters.
• Arrange banana slices on bottom and up the side of pie shell. Spoon chocolate pudding mixture over bananas. Refrigerate at least 1 hour to set. To serve, garnish with reserved whipped topping, toasted coconut and the cherries.

IMPOSSIBLY EASY CHOCOLATE-COCONUT PIE

Steps:

• Heat oven to 350°F Spray 9-inch glass pie plate with cooking spray. In 3-quart saucepan, heat milk, butter and chocolate over medium heat 5 to 7 minutes, stirring frequently, just until chocolate is melted; remove from heat.
• In medium bowl, stir chocolate mixture and remaining ingredients except whipped topping with wire whisk or fork until smooth. Pour into pie plate.
• Bake 30 to 35 minutes or knife inserted in center comes out clean. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. Garnish with whipped topping. Store in refrigerator.