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Dark Chocolate Soufflé
Double-Chocolate Cake with Salted Chocolate Carame
Double-Chocolate Biscotti
Chocolate Raspberry Football Cookie Truffles
Chocolate Coconut Crust
For PB Cream Cheese Pie


2 (1 oz.) squares of semi-sweet chocolate
2 T. butter
2 T. hot milk
2/3 c. confectioners’ sugar
1 1/2 c. shredded coconut


Melt the chocolate and the butter in your double boiler. Mix together well.

In another container, stir the hot milk into the confectioners’ sugar. Add this to the chocolate mixture in the double boiler. Stir it together. Add the shredded coconut and stir. Set aside to cool.

When it’s cool enough to work with use this chocolate coconut mixture to make the piecrust. Press it into your pie plate with your fingers.

Put this into the refrigerator so it will set up and hold its shape.

Follow instructions for Peanut Butter Cream Cheese Pie Filling.

Skinny Cooks Can’t Be Trusted is written by Dave Kessler. To get Dave Kessler’s book, Skinny Cooks Can’t Be Trusted, send $12 to: Dave Kessler, 510 Greenbriar Dr., Richmond, IN 47374.

This farm news was published in the March 22, 2006 issue of Farm World.