Coconut Pear Pie Supreme

Ingredients

1 fully baked 8- or 9-inch pie shell

1 container (15 oz.) whole milk Ricotta cheese

3/4 cup Coco Casa Cream of Coconut

1 tablespoon candied fruit

1 tablespoon mini chocolate bits

6 to 8 pear halves, stewed or canned

Apricot glaze, warmed

Bitter chocolate curls or rounds for garnish

Directions:

Whip Ricotta cheese until smooth and glossy. Add Cream of Coconut and mix well. Fold in candied fruit and chocolate bits. Refrigerate for 3 hours or overnight. Spread Ricotta filling evenly into pie shell. Place drained pears in an attractive pattern over filling and brush with apricot glaze. Decorate with curls or rounds of chocolate.

Recipe compliments of Holland House.

Please note that some ingredients and brands may not be available in every store.

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