The Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites It's feature Condition: New.Notes: BRAND NEW FROM PUBLISHER! one hundred % Satisfaction Guarantee. Tracking supplied on most orders. Buy with Confidence! Millions of guides sold!.ISBN13: 9780307405098... Featured Recipe: Crisp Coconut and Chocolate Pie Crisp Coconut and Chocolate Pie Makes: One 9-inch Pie For the crust: four tablespoons unsalted butter, softened eleven oz (about 6 cups) sweetened shredded coconut For the filling: 1 ¼ cups heavy cream 8 oz bittersweet chocolate (preferably sixty one % cacao), finely chopped Instructions 1. Make the crust: Preheat oven to 350°F. In a meals processor, process butter and one-third of coconut unless mixture kinds a ball, 1 to 2 minutes. Transfer to a medium bowl. Sprinkle final two-thirds coconut over combination, and combine along with your fingers. 2. Place a 9-inch pie plate on a parchment-lined rimmed baking sheet. Press coconut mixture into bottom and up aspects of pan to kind crust, leaving prime aspects bathroom toiletse and fluffy. Place a foil ring over part to prevent burning. Bake until middle starts to brown, 10 to fifteen minutes; dispose of foil, and bake until areas are browned, 4 to six minutes more. Transfer crust to a wire rack to chill completely. 3. Make the filling: Bring cream just to a boil in a small saucepan; pour over chocolate in a medium heatproof bowl. Let sit down 10 minutes, then stir until chocolate is completely melted and combination is combined. Pour into coconut crust. Refrigerate unless filling is ready, 1 hour or up to 1 day..
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The Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites Description
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