Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
3/4 Tasse | Macadamia nuts; (rinsed if salted), |
| Coarsely |
1 Tasse | Sweetened coconut flakes; shredded |
1/3 Tasse | light cream |
1/4 Tasse | corn syrup light |
1/4 Tasse | light brown sugar |
1/4 Tasse | sugar granulated |
2 x ca. 30 g | chocolate semisweet, finely chopped |
2 Esslöffel | butter |
2 gross | eggs |
1/2 Teelöffel | vanilla extract |
1 | Chocolate wafer pie crust; (9 inch) |
"Easy as Pie" rings true when the recipe starts with a store-bought crust. Serve this fudgy and richly textured pie in discreet wedges.
1. Preheat oven to 325*. Spread nuts and coconut out on a baking sheet. Bake for 8-10 minutes or until lightly toasted, stirring occasionally. Set aside. 2. Meanwhile, in a saucepan, combine cream, corn syrup, brown sugar, sugar, chocolate, and butter. Stir over low heat until the chocolate and butter have melted and the mixture has come to a simmer, about 2 minutes. Remove from heat. 3. In a medium bowl, whisk eggs and vanilla until frothy. Slowly whisk the hot chocolate mixture into the eggs. Set aside 1/3 cup of the toasted macadamia-coconut mixture; stir remainder into the chocolate filling. 4. Pour the filling into the pie shell. Set the pie on a baking sheet. Bake for 10 minutes, or until pie is beginning to set around the edges. 5. Sprinkle the reserved macadamia-coconut mixture over the top of the pie and bake for about 20 minutes longer, or until the pie is puffed throughout. Set on a rack to cool. Serve lukewarm or at room temperature.
|
|
Anmerkungen zum Rezept:
keine |