Local and Seasonal Recipes, Menus and More
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INGREDIENTS 4 Tablespoon unsalted butter, softened (not melted) 1 bag shredded coconut (8 -10 ounces) 1 pound strawberries (frozen is fine) 1/3 cup sugar 1 teaspoon lemon or lime juice 2 cups heavy cream, divided 8 ounces chocolate (your choice of milk or dark, but not unsweetened) DIRECTIONS Preheat oven to 350 degrees. Butter a deep 9 inch pie plate. Make room in the freezer. Combine butter with 1/3 coconut in food processor and pulse to a grainy paste. Stir in remaining coconut. Press mixture into bottom and lower sides of pie plate, but leave crust edge“fluffy.” Bake until edges are browned. Cool slightly then place in freezer. In a saucepan, simmer strawberries until juicy. Stir in sugar and juice and cook until thickened. Pour into shallow bowl and chill. Puree when completely chilled and set aside. Heat 1 cup cream to a simmer. Place chocolate in heat proof bowl and pour cream over it. Let sit 10 minutes, then stir until smooth. Cool at room temperature. Pour into chilled crust. Whip remaining cream and fold in strawberry puree. Spoon over chocolate. Freeze pie at least two hours. Let sit at room temperature 10 minutes before cutting. Store in freezer. Copyright © 2015 Stefanie Samara Hamblen |
