Thursday, February 2, 2012

Pie Party Recipes: Chocolate Macaroon Pie

Toasted buttery coconut and chocolate ganache together in one pie. This is the second of the recipes I'm sharing that I made from my Pie Party. This recipe comes from Martha Stewart in her new Pies & Tarts book. There are several pies from that book that had me drooling, but I loved the short ingredient list and simplicity of this one. Martha called it "Crisp Coconut and Chocolate Pie", but to me it was more like a macaroon so I changed the name of the recipe. Also to say "chocolate pie" is a little misleading because it's filled with chocolate ganache, which is nothing more than heavy cream and chocolate, but tastes like a rich, deep, silky, chocolate truffle.

This pie is made up of only 4 ingredients- coconut, butter, chocolate and cream. I was a little confused by how much coconut to use though because Martha says to use 11 ounces, or about 6 cups. But the Baker's coconut package states that 14 ounces is just over 5 cups. I ended using the full 14 ounce bag, which was a bit too much. So I recommend using and weighing out 11 ounces if possible. This pie was simple and delicious, but a little sliver went a long way. To me the combination tasted like a Mounds candy bar (you know, the one you eat when you don't feel like a nut). If you like coconut and chocolate together, then this pie is a winner. It's also gluten free so if you know someone who is sensitive to gluten, this pie is perfect.

Chocolate Macaroon Pie adapted from Pies & Tarts

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For the Crust:

  • 4 tablespoons unsalted butter, softened
  • 11 ounces sweetened shredded coconut

For the Filling:

  • 1 1/4 cups heavy cream
  • 8 ounces semi-sweet chocolate, finely chopped

Make the crust: Preheat oven to 350°F.

In a food processor, process butter and one-third of coconut until mixture forms a ball, 1 to 2 minutes. Transfer to a medium bowl. Sprinkle remaining two-thirds coconut over mixture, and combine with your fingers.

Place a 9-inch pie plate on a parchment-lined rimmed baking sheet. Press coconut mixture into bottom and up sides of pan to form crust, leaving top edges loose and fluffy. Place a foil ring over edge to prevent burning.

Bake until center begins to brown, 10 to 15 minutes, remove foil, and bake until edges are browned, 4 to 6 minutes more. Transfer crust to a wire rack to cool completely.

Make the filling: Bring cream just to a boil in a small saucepan; pour over chocolate in a medium heatproof bowl. Let sit 10 minutes, then stir until chocolate is completely melted and mixture is just combined. Pour into coconut crust.

Refrigerate until filling is set, 1 hour or up to 1 day.

14 comments:

Becca said...

Oh my! This has got to be the simplest recipe with the shortest amount of ingredients I have ever seen! It looks terrific!

Peggy Clyde said...

Looks so delicious. Have you ever put a coconut cream filling in this crust? Just wondering. Thanks.

Wasilla said...

Heavenly!!!

Katie said...

Wow that looks amazing and one I can eat :)
We can't get shredded coconut in the UK (for some bizare reason) do you think dessiccated coconut would work?

Jess Wakasugi {Life's Simple Measures} said...

Ooommmmgggggoodness, this pie looks out of this world! I can't get over that chocolate filling, it looks so creamy and velvety.

I pinned this recipe, can't wait to get this on the table!

Aarthi said...

They look yummy

Aarthi
http://www.yummytummyaarthi.com/

cybil said...

This cake looks so so yummy!!!

8383WB said...

OMG! So rich looking!! Would love to serve it at a dinner party if I could only remember who does and doesn't like coconut! Oh well--let them scoop out the chocolate filling. Such a pretty plate in the picture--what it the plate pattern?!?

Linda said...

Yum but I'm still waiting for the banana cream pie recipe

Chele said...

OMG! Must. Stop. Licking. My. Screen!!!

Bella Michelle said...

OH......MY....can I just say I may love you or hate you (depending on the day) for this amazing yummy. No, I guess there is no way to hate someone that has provided so many wonderful and easy recipes. I found you via Pinterest (where all good things come, right?) Thanks for sharing all your yummies!

Maranda said...

So pretty!! I thought the chocolate was a bit overwhelming and I wanted more of the crust. But you know how I feel about chocolate. ;-)

Tanya said...

My son's favorite! Thanks for this recipe, so simple and looks deliciously sweet.

Anonymous said...

I tried to make this for Valentines Day, our friends provided lobster that they caught themselves.... Needles to say it took about 6 hrs to set. We ended up eating Girl Scout cookies for dessert! It tasted great but give it plenty of time to set.

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