A Gilt Nutmeg

It’s still Passover so I’m not too too late with this holiday approved dessert, I think.  Between all of the coconut macaroons and flourless chocolate cakes that come out this time of the year, this combo seemed like an obvious (and delicious) choice-and contrary to many holiday desserts, this one is so incredibly easy I could hardly believe it!  It only has 4 ingredients and takes practically no time to complete the steps, which was a major relief because those Hot Cross Buns put a temporary curse on my kitchen.  Nothing was working and after I ruined the lime creme I was making to fill coconut macaroon tart shells, I was sure I was going to have to go back to the grocery store at 10pm (typical me scenario) to get ingredients so that I could produce something (anything) for today’s post.  Then the kitchen fairies came out and, knowing I needed 8 oz of bittersweet chocolate for this recipe (which I already had the coconut for), I found a 4 oz bar of bittersweet chocolate and exactly 4 oz of bittersweet chocolate chips leftover from a previous recipe.

This recipe produces a crisp coconut macaroon “crust” and a creamy dense chocolate filling that will be perfect with a little bit of whipped cream to lighten it up.  While it is appropriate for Passover, since it is has no flour in it and is unleavened, I think this pie will be welcome at anyone’s spring table.  Chag Sameach!

Coconut Chocolate Pie
Adapted from Martha Stewart’s New Pies and Tarts

For the crust

• 4 tablespoons unsalted butter, softened
• 1 bag (about 14 oz) of shredded coconut

For the filling

• 1 cup heavy cream
• 8 ounces bittersweet chocolate, finely chopped

1. Heat oven to 350 degrees.
2. In a food processor, pulse about 1/3 of the coconut and butter together until well combined, 1-2 minutes.
3. In a medium bowl, combine the coconut-butter mixture with the rest of the coconut and stir well until mixture is cohesive.
4. Press the coconut into a 9″ pie plate so that it forms a crust and bake for 10-15 minutes.  If the edges start to brown too much, cover them with some tin foil.
5. Once golden brown, move the crust to a wire cooling rack and let it cool completely before filling with the chocolate (this will allow the crust to crisp up first).
6. While the crust is cooling, bring the heavy cream to boil in a small saucepan.
7. Put the chopped chocolate into a medium bowl and pour the boiling cream over it.  Let it sit for a few minutes then whisk until it is smooth and no streaks of cream remain.
8. Pour the chocolate into the tart shell and let it cool before moving it to the refrigerator to set completely for another hour or so.  Enjoy!