this pie is reminiscent of that dark chocolate and coconut confection of a Mounds candy bar
For the coconut crust:
4 tablespoons (1/2 stick) unsalted butter, softened
14-ounce bag sweetened shredded coconut, divided
Pinch of salt
For the custard:
3 large egg yolks
1 cup heavy cream
1/4 cup coconut milk
1 teaspoon vanilla extract
1/2 cup sugar
1 tablespoon all-purpose flour
Pinch salt
Pinch fresh nutmeg
For the chocolate glaze:
1/2 cup heavy cream
8 ounces (1 1/3 cups) semi-sweet chocolate chips
Pinch salt
1/2 teaspoon vanilla extract
Heat the oven to 350 F.
To prepare the crust, in a food processor combine the butter, all but 1 cup of the coconut, and the salt. Pulse until the mixture begins to come together but before it forms a ball, about 40 pulses. Transfer the mixture to a 9-inch pie plate. Press the coconut mixture evenly over the bottom and up sides of the pan to form crust.
Set the pie plate on a baking sheet. Bake for 15 minutes, or until the edges begin to brown. Transfer the pie plate to a wire rack to cool completely. Leave the oven on.
Meanwhile, prepare the custard filling. In a large bowl, mix together the egg yolks, cream, coconut milk and vanilla. In a small bowl, whisk together the sugar, flour, salt and nutmeg, then add to the liquid ingredients. Mix well and set aside.
When the coconut crust is cool, sprinkle the bottom with the remaining 1 cup of coconut and pour the custard over it. Bake until set, 30 to 40 minutes. Remove from oven, set on a cooling rack and let cool.
While the pie cools, prepare the chocolate glaze.
In a small saucepan over medium heat, bring the heavy cream to a boil. Place the chocolate in a medium bowl, then pour the hot cream over it. Let sit for 1 to 2 minutes, then stir until the chocolate is completely melted. Stir in the vanilla and salt until the mixture is glossy.
When the pie has cooled, but is still just warm to the touch, pour the chocolate glaze over it, spreading it evenly all the way to the edge of the crust. Refrigerate, uncovered, until the filling is set, about 2 hours. Cover the pie and keep refrigerated until ready to serve.
For the coconut crust:
4 tablespoons (1/2 stick) unsalted butter, softened
14-ounce bag sweetened shredded coconut, divided
Pinch of salt
For the custard:
3 large egg yolks
1 cup heavy cream
1/4 cup coconut milk
1 teaspoon vanilla extract
1/2 cup sugar
1 tablespoon all-purpose flour
Pinch salt
Pinch fresh nutmeg
For the chocolate glaze:
1/2 cup heavy cream
8 ounces (1 1/3 cups) semi-sweet chocolate chips
Pinch salt
1/2 teaspoon vanilla extract
Heat the oven to 350 F.
To prepare the crust, in a food processor combine the butter, all but 1 cup of the coconut, and the salt. Pulse until the mixture begins to come together but before it forms a ball, about 40 pulses. Transfer the mixture to a 9-inch pie plate. Press the coconut mixture evenly over the bottom and up sides of the pan to form crust.
Set the pie plate on a baking sheet. Bake for 15 minutes, or until the edges begin to brown. Transfer the pie plate to a wire rack to cool completely. Leave the oven on.
Meanwhile, prepare the custard filling. In a large bowl, mix together the egg yolks, cream, coconut milk and vanilla. In a small bowl, whisk together the sugar, flour, salt and nutmeg, then add to the liquid ingredients. Mix well and set aside.
When the coconut crust is cool, sprinkle the bottom with the remaining 1 cup of coconut and pour the custard over it. Bake until set, 30 to 40 minutes. Remove from oven, set on a cooling rack and let cool.
While the pie cools, prepare the chocolate glaze.
In a small saucepan over medium heat, bring the heavy cream to a boil. Place the chocolate in a medium bowl, then pour the hot cream over it. Let sit for 1 to 2 minutes, then stir until the chocolate is completely melted. Stir in the vanilla and salt until the mixture is glossy.
When the pie has cooled, but is still just warm to the touch, pour the chocolate glaze over it, spreading it evenly all the way to the edge of the crust. Refrigerate, uncovered, until the filling is set, about 2 hours. Cover the pie and keep refrigerated until ready to serve.
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