This pie was taken from the Paula Dean Web site and is just delicious.
Ingredients
- 2 to 3 cups shredded unsweetened coconut
- 5 tablespoons butter, melted
- 8 ounces semisweet chocolate
- 8 ounces cream cheese, softened
- 3/4 cup dark brown sugar
- Pinch salt
- 2 to 3 teaspoons pure vanilla extract
- 2 eggs, separated
- 1 cup heavy cream, chilled and whipped
Directions
Preheat oven to 350 degrees F.
Spread coconut on a baking sheet, then toast in oven until golden. Remove from oven and place in a bowl, reserving about a handful of toasted coconut separately. Generously butter a 9-inch pie pan. Toss toasted coconut with melted butter until coconut is well coated. Press coconut butter mixture into buttered pie pan to form a crust. Chill until firm, about 1 hour. In a double boiler or a microwave, melt the chocolate. Let cool.
In a medium mixing bowl, combine the cream cheese, 1/2 cup brown sugar, salt and vanilla. Beat in egg yolks 1 at a time. Add cooled chocolate, blending well.
In a large chilled bowl, beat egg whites until stiff and glossy. Add remaining brown sugar to egg whites, and beat well. Gently fold the chocolate mixture into the sugared egg whites. Fold in the chilled whipped cream. Pour into coconut crust. Sprinkle the reserved toasted coconut over the top of the pie and chill overnight.
Chocolate Castles 