Chocolate Coconut Pie

Chocolate Coconut Pie

Chocolate Coconut Pie


for the pate brisée (pastry dough)
250 grams of flour (about 2 cups)

1 tablespoon of sugar
a pinch of salt

100 g of butter cut in cubes(1 stick)
half a glass of water

In a salad bowl put your flour and butter. Mix them well with your hand. Using your finger press well the butter to make it blend with your flour. If you want to simplify this just pulse them together. :-) As soon as you have that sandy coarse texture, add your salt and sugar. Then pour little by little your water as you work on your dough. Remember do not pour all the water. Sometimes you just need less. You are at a right consistency when the flour doesn’t stick to your hand no more. Make a ball shape and let it stand covered in your fridge. After the resting time, flatten them with your rolling pin. Make the shape and size you want depending on your baking dish. Brush your baking dish with butter and put your dough. With the help of your finger flatten the sides. Put a great pressure as you do it. With the aid of fork make some holes on your dough all over. Cut the edges and press the sides. Let it stand again in the fridge for about thirty minutes. Preheat the oven at 180° celsius and cook this for about then minutes.
For the filling:

20g of dark chocolate

20 cl of heavy cream (about half a small glass)

3 tablespoons of butter

1 egg

1 cup of fresh coconut meat


In bain marie melt the chocolate and butter. Out of fire, fold in the heavy cream and egg. Mix them well. Pour them over your shell pie. Arrange nicely your sliced coconut. Bake for 15-20 minutes at 180° celsius.

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