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Coconut and Chocolate Pie for Two

The phrase "easy as pie" was probably invented while this pie was being made. You need only a handful of ingredients! Bonus: This pie is gluten-free. While I normally run from desserts that lack gluten, this pie kept me coming back, forkful after forkful. You’re going to love this one!

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Coconut and chocolate are a lovely combination of flavors, as evidenced by the frequency with which they’re seen together in candy and baked goods. But this pie puts the two of them together, front and center, with nothing to distract from the flavors.

 

It's also super quick to whip up. The crust is made with only two ingredients -- and while it's getting golden and toasty in the oven, all you have to do is make a quick ganache for the filling. It’s much easier than you think -- I promise!

 

Once you have made your delicious chocolate filling and poured it into the cooled crust, simply place in the refrigerator until your guest arrives, cut into thin slices, and serve. Boom. You just made the easiest pie ever.

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Dessert for Two's Chocolate Ganache Coconut Pie

This recipe is made in a small 6” pie pan to serve two.

Ingredients

-  2 tablespoons unsalted butter, at room temperature

-  7 ounces sweetened coconut flakes

-  1/2 cup + 2 tablespoons heavy cream

-  6 ounces semisweet chocolate chips

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Directions

1.  Preheat the oven to 350 degrees F. 

2.  In a small food processor, pulse 1/3 of the coconut flakes with the butter. Pulse until the mixture forms a ball, about 1 minute. Transfer to a small bowl. Sprinkle the remaining coconut on top, and combine with your fingers.

3.  Pack the coconut into a 6-inch pie pan, leaving the sides somewhat loose for crispy browning. Pack the bottom crust firmly, though.

4.  Use two long strips of foil to form ropes to shield the edges of the crust.

5.  Bake the crust on a sheet pan for 10 to 12 minutes. The center should begin to turn golden brown. Then remove the foil shield and continue to bake 4 to 6 minutes more. Watch carefully for burning.

6.  Let the crust cool completely before proceeding.

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7.  Now it's time to make the filling! Bring the cream just to a boil in a small saucepan -- you’ll see bubbles around the edge of the pan. Then, remove the pan from the heat and combine the chocolate and the cream in a heatproof bowl. Give it a quick, gentle stir to ensure all of the chocolate is submerged in the cream, and then leave it alone. Walk away. Resist the urge to keep stirring. Ten minutes later, whisk it together and you’ll find the chocolate is smooth and silky. That’s it! You did it!

8.  Pour the mixture into the coconut crust.

9.  Refrigerate until chocolate sets, at least 3 hours.

10.  Slice and serve!

 

Watch the video below to learn how to make a blueberry-ricotta tart!

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