Week 22: macaroon truffle pie of perfection

Coconut is a divisive ingredient. A little like coriander or anchovies in the way that people seem to either adore it or despise it. Coconut is a magnet to me. In a bakery, if something has coconut in it, I will find it and I will want it. Add chocolate and I will want it even more. So it’s no surprise that this pie called to me, because it is really like a macaroon’s more sophisticated cousin. Once you’ve tasted it, you will know that it is hard to classify this pie. It’s a little bit like the best chewy chocolate macaroon you’ve ever tasted, and a bit like a Bounty bar, and a bit like a fine dark truffle. All. At. Once.

I swear.

To make this scenario even more perfect, I am happy to report that it is dead easy. Probably the easiest pie I’ve made so far in this venture.

So go make one.

Macaroon Truffle Pie
(recipe adapted from Martha Stewart’s Pie and Tart book)

4 tbsp softened unsalted butter
11 ounces sweetened shredded coconut (Martha asked for about 6 cups worth, I didn’t need nearly that much)

1 1/4 cups heavy cream
8 ounces of bittersweet chocolate, finely chopped (I used 70% and found it made it lovely and not to sweet)
Generous splash of vanilla extract

1. Preheat the oven to 350º. In a food processor, process the butter and about half of the coconut until it forms a ball. Turn it into a bowl and put the rest of the coconut in, then mix it together with your fingers.
2. Press the coconut into a 9 inch pie plate. You want the bottom and the sides to be well pressed down but the top to be looser and wider and fluffier. Make a crust protector for the edges with foil and cover the edge before putting the plate on a tray in the oven. Bake for 10 minutes until the bottom starts to colour. Remove the foil ring and bake about 5 minutes more until the edge browns. Cool on a rack.
3. Boil the cream. Pour it over the chocolate in a heat proof bowl and add the vanilla. Let it sit for about 10 minutes and then stir until you have a smooth, shiny ganache. Pour it into the cooled crust. Put the pie into the fridge to set for an hour or more.

I think this pie invites variations… booze… fruit… toasted nuts… I will be experimenting, for sure.

Blue Ribbon for making you feel sinful and sophisticated all at once.

And now some mellow music, for a sophisticated pie:

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