Recipes
Recipe: Martha Stewart's crisp coconut and chocolate pie
Recipe: Martha Stewart's crisp coconut and chocolate pie
Recipes
Recipe: Martha Stewart's crisp coconut and chocolate pie
Despite its chic appearance, this dessert is really an uncomplicated icebox pie at heart. And it's gluten-free, to boot. The pie requires only four ingredients - butter, chocolate, cream, and shredded coconut. The press-in crust comes together in seconds in a food processor. After it's baked, the shell is filled with velvety
ganache, which sets to a lovely, smooth sheen.
Ingredients
For the crust
For the filling
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.
Makes one 9-inch pie.
For more Martha Stewart desserts, check out her yogurt and blueberry pie recipe.
BUY THIS BOOK
Excerpted from Martha Stewart's New Pies and Tarts by Martha Stewart. Copyright © 2011 by Martha Stewart. Excerpted by permissin of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Ingredients
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.
Makes one 9-inch pie.
For more Martha Stewart desserts, check out her yogurt and blueberry pie recipe.
BUY THIS BOOK
Excerpted from Martha Stewart's New Pies and Tarts by Martha Stewart. Copyright © 2011 by Martha Stewart. Excerpted by permissin of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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