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
Printer Friendly Version
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.