I am trying a new pie recipe for tonight's dessert. It is my week to cook for the bff, and I am fulfilling my new year's resolution of trying a new recipe a week. It is a 4 ingredient coconut-chocolate pie that I found on Pinterest. It was super easy, and combines my love of chocolate, with the bff's love of coconut. It took less than 10 minutes "hands on" time. We'll see how it ends up tasting. It looks like the picture. I guess that is a good sign.
Chocolate Silk Coconut Pie
For the crust
- 4 tablespoons unsalted butter, softened
- 11 ounces (about 6 cups) sweetened shredded coconut
For the filling
- 1 cup heavy cream
- 8 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
1 Make the crust: Preheat the 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.
2 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 5 minutes more. Transfer crust to a wire rack to cool completely.
3 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 combined. Pour into coconut crust. Refrigerate until filling is set, 1 hour or up to 1 day.
I am also making the coq au vin recipe that was a big hit a week or two ago. We all liked it. So I am going to get it cooking in my crock pot, and then vacuum and dust my house. I think dinner with be great...coq au vin, mashed potatoes, crispy french bread, lettuce salad, and coconut pie. Hmmm...
No Tuesday Heartbreak here. Just a new Tuesday recipe to fall in love with.