Crisp Coconut And Chocolate Pie : Free And Easy Bake-Along #24

This may be a day late, but here's my wish to all you lovely mothers

"HAPPY MOTHER'S DAY".

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Interesting theme for our Bake-Along No. 24 - Bake With Four Ingredients, chosen by Zoe. I'm really curious to see what everyone else is baking for this Bake-Along. I have a couple of recipes that uses four ingredients that I wanted to try. Well I did try out one, they ended up in the rubbish bin, I overbaked them and they burnt! Haha! So without much time and did not want to try that again, I sourced for other recipe that I can make in a jiffy! I was always ready with all my bake-alongs and other bakes, sometimes even weeks earlier, but not this time, I only made this on Saturday, kept it in the fridge and was away for an overnight trip. Came back late evening today (Sunday) and quickly took some photos.

A really easy and quick tart to make with only four ingredients. The coconut crust at the sides are supposed to be puffy and loose, I guess I pressed them a little too much while covering the sides with aluminium foil before baking. The crust are chewy with the coconuts and I find that it is a little dry, perhaps the next time I'll add more butter and process the chewy coconut just a little so that they are smaller in pieces.

The chocolate filling is delicious, well, what can you expect with chocolate and cream mixture! Overall, this is a lovely tart, albeit on the slight dry crust, but that is easily adjusted with a little more butter. I will be making this again, with adjustment, it is actually yummy! Some toasted walnuts at the bottom of the chocolate filling would be delicious!

I only made half the recipe, and it makes quite a lot of crust. I used two small 6" tart pans, one with crust at the sides, and enough for one more 6" pan with crust only at the bottom.

To see what my baking buddies Lena from Frozen Wings and Zoe from Bake For Happy Kids and our baking friends who are baking along with us are baking, please visit them via the linky below. I cannot wait to see their four ingredient bakes!

Our next Bake-Along : Bake-Along No. 25 (29 May)

It's our Bake-Along 1st Anniversary! Yup, Bake-Along has been going on for a year now, so the three of us thought that it would be fun and wonderful to bake something special just to celebrate our 1st year at Bake-Along! We have decided on baking "layer cake"! Come and celebrate with us, bake any layer cake, join our blog-hop on 29th May for "Bake-Along 1st Anniversary Layer Cake"!

Crisp Coconut and Chocolate Pie
(source from : Martha Stewarts's New Pies and Tarts)
Makes : One 9-inch Pie
For The Crust :
4 tablespoons unsalted butter, softened
11 ounces (about 6 cups) sweetened shredded coconut
For The Filling :
1-1/4 cups heavy cream
8 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped

Make the crust : Preheat the oven to 350F. In a food processor, process butter and one-third of coconut until mixture forms a ball, 1 to 2 minutes. Transfer to a medium bowl. Sprinkle remaining two-thirds coconut over mixture, and combine with your fingers.
Place a 9-inch pie plate on a parchment-lined rimmed baking sheet. Press coconut mixture into bottom and up sides of pan to form crust, leaving top edges loose and fluffy. Place a foil ring over edge to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil, and bake until edges are browned, 4 to 6 minutes more. Transfer crust to a wire rack to cool completely.
Make the filling : Bring cream just to a boil in a small saucepan, pour over chocolate in a medium heatproof bowl. Let sit 10 minutes, then stir until chocolate is completely melted and mixture is
combined. Pour into coconut crust. Refrigerate until filling is set, 1 hour or up to 1 day.

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