Thursday, May 27, 2010

Chocolate Coconut Crust

2 squares unsweetened chocolate

2 tablespoons butter

2 tablespoons hot milk

2/3 cup confectioners’ sugar

3/4 flaked coconut, toasted

3/4 gluten free corn flakes

Preparation: Butter one 8-inch pie pan.

In a small sauce pan over low heat, melt the chocolate and butter, stirring until well blended. You could also melt this in the microwave. Remove from heat when melted.
Stir the hot milk into the confectioners’ sugar, then stir this mixture into the chocolate.
Mix the coconut and corn flakes. Stir into the chocolate until combined.
Spread on the bottom and sides of the pie pan and chill until firm.