Choco-conut Pie

Name: Choco-conut Pie
Yield: 8 servings
Ingredients: Sweet Coconut Crust (1 crust); 1/3 cup + 1 tbsp (100 mL) sugar; 1 egg beaten; Salt; 2 cups (500 mL) all-purpose flour; 1/2 cup (125 mL) grated coconut; 4 oz (125 g) softened butter; Chocolate and Sour Cream Mousse; 2 egg yolks; 2/3 cup (150 mL) 35 % whipping cream; 5 oz (150 g) semisweet black chocolate; 5 oz (150 g) white chocolate; 1 cup (250 mL) sour cream; Raspberries

This is the Choco-conut Pie recipe.

Prep: 15 min
Cooking: 5 min - 10 min
Refrigeration: 2 h

Yields 8 servings

Ingredients

Sweet Coconut Crust (1 crust)
1/3 cup + 1 tbsp (100 mL) sugar
1 egg beaten
Salt
2 cups (500 mL) all-purpose flour
1/2 cup (125 mL) grated coconut
4 oz (125 g) softened butter
Chocolate and Sour Cream Mousse
2 egg yolks
2/3 cup (150 mL) 35 % whipping cream
5 oz (150 g) semisweet black chocolate
5 oz (150 g) white chocolate
1 cup (250 mL) sour cream
Raspberries

READY FOR REWARDS?

Preparation

Sweet Coconut Crust:

Preheat oven to 350°F (180°C).

In bowl, whisk together sugar, egg and pinch of salt. Add flour and coconut in one shot and mix with a pastry blender. Crumble mixture with fingers and stir in butter. Form into ball. Roll out dough to fit in a 10-inch (25 cm) pie plate. Arrange in pie plate and bake for 5 to 10 minutes until crispy. Set aside.

Chocolate and Sour Cream Mousse:

In top of double boiler, mix egg yolks with cream over low heat. Melt in black chocolate. Remove from heat and cool.

In top of another double boiler, combine white chocolate with sour cream over low heat until chocolate melts. Remove from heat and cool.

Spoon out black mixture alternately with white mixture onto cooled crust. Gently marble mousse with knife. Chill for 2 hours before serving. Garnish servings with fresh raspberries.