*bows head down in shame*
Forgive me, fellow SMS Bakers but i've been swamped with work and when I'm not working -- I'm still working.
I'll be back... hopefully, next week.
2 cups whole milk
1 14-ounce package shredded coconut
1 tablespoon confectioners' sugar
1/2 teaspoon vanilla extract
Pinch of salt
Combine the milk, coconut, confectioners' sugar, vanilla and salt in a medium saucepan. Bring to a simmer over medium-high heat and cook until the milk is absorbed and the mixture thickens, stirring occasionally, about 15 minutes. Cool completely.
6 ounces bittersweet chocolate, finely chopped
3 tablespoons light corn syrup
1 tablespoon unsalted butter
Put the chocolate, corn syrup, butter and 3 tablespoons hot water in a microwave-safe bowl, cover with plastic wrap and microwave on 50 percent power until the chocolate melts, about 2 minutes. Whisk to combine. Keep warm.
I loved the filling but next time instead of the meringue, i'm just going to go with lightly sweetened whipped cream. (To me, there wasnt much taste to the meringue -- maybe there isnt suppose to be?) The chocolate filling was delicious! Like chocolate pudding and so easy to make!
The pie crust? I dont know. So much work for something that I couldnt really taste. I think the strong chocolate flavor from the filling masked the pie crust. I tasted the pie crust on its own and didnt really taste much.
Thanks, Jeanette for a great pick! Next time, I'll either make half the recipe or use a larger pot!