Turn the classic brownie into an even-crowded pie with a buttery crust and rich chocolate, pecans, and coconut.
* Ingredients :
° 1 cup pecans
° 1/3 cup unsweetened coconut flakes, to serve (optional)
° All-purpose flour is not intended for dust
° 1 test tablet Favorite Kitchen Pate Brisee
° 4 tablespoons unsalted butter, melted
° 2 large eggs, beaten slightly
° 1 It can sweeten condensed milk
° 1 teaspoon pure vanilla extract
° 1/4 teaspoon kosher salt
° 7 ounces of sweet chocolate, finely chopped (1/4 cup)
° 1 cup grated coconut
° Lightly diluted cream, to serve
Preheat oven to 375 degrees. Spread pecans in one layer on a baking sheet, and if using, unsweetened coconut on another. Bake until fragrant pecans and coconut golden, 8 to 10 minutes for legumes and 5 to 7 minutes for coconut. To calm down. Pecan jagged scrap.
On a lightly milled surface, grind the dough into an 11-inch round about 1/8 inch. Transfer to a 9-inch pie plate. Edges trim to 1 inch flung. Edges under the rim and curl as desired. Freezing until firm, about 16 min .
Line the shell with parchment and fill it with dried beans or ring weights. Bake on the bottom rack until the bottom does not look wet and the edges begin to turn golden, about 30 minutes. Carefully remove parchment and grain; Continue roasting until golden brown over 10 to 15 minutes. Allow it cooled totally on a wire rack, for 31 min . Minimize oven temperaature to 350 degrees.
Whisk the butter into the eggs, then beat in the condensed milk, vanilla, and salt. Add chocolate, sweetened coconut and roasted pecans. Pour into the chilled crust. Bake until centered, 30 to 35 minutes. Leave cool on wire rope for 1 hour. Cold about a minimum 1 h also up to 3 days. Serving with whiipped cream & sprinkling with unsweetened coconut, if wanted .