[ Recipe adapted from Sweet Twist of Blogging. ]
I feel so bad for this pie. This poor, poor delicious pie stayed in the fridge for over a week before I could photograph or even taste it. I got sick, and then busy, and then busier, all while my poor lonely pie sat in the cold by itself. Luckily it still tasted great even after spending a whole 7 days chilling! I added a little bit of extra cream to the chocolate layer to offset the bitter dark chocolate, and included an extra bit of sugar in the caramel layer as well.
I’ve included a quick summary of the recipe below with my edits, but I’d strongly suggest you visit Sweet Twist of Blogging for a more comprehensive version (plus process photos)!
1/4 cup + 1 tbsp unsalted butter, softened
4 cups shredded coconut
2 tbsp granulated sugar
3/4 cup + 1 tsp sugar
1/3 cup water
1/3 cup heavy cream
2 tsp sea salt
1 cup heavy cream
170g 70% chocolate
1. Preheat the oven to 175°C. In a food processor, process butter and two cups of the coconut and granulated sugar until the mixture starts to stick together. Transfer to a medium bowl and combine this mixture with all the remaining coconut.
2. Press the mixture into the bottom and sides of your pie pan to form the crust. Cover the crust with tin foil and cut a hole in the centre. Bake until the centre begins to brown, then remove the foil and bake until edges are browned. Transfer to a wire rack to cool completely.
3. To make the caramel sauce, place sugar and water in a sauce pan over medium-high heat. Allow the mixture to boil until it begins to darken, watching carefully so the mixture doesn’t burn. When the mixture has turned to a medium amber add the heavy cream, whisking constantly. Add sea salt and stir to combine, then allow the caramel to cool before pouring into the cooled coconut crust.
4. To make the chocolate filling, bring the cream just to a boil in a small saucepan. While the cream is heating up, place the chopped chocolate into a medium bowl. Pour the cream over the chocolate and let sit, allowing the chocolate to melt. Stir to combine and melt the remaining chocolate, then pour onto the caramel layer. Refrigerate until filling is set.