Recipe By Shirell Dalton, The Simple Chocolatier

Active Time: 28 minutes Cook Time: 50-55 minutes

Yields 8 mini pies

Ingredients:

Coconut Pie Mixture:

1/2 cup unsalted butter plus 1/4 cup coconut oil (can also use all butter or coconut oil)

1 cup pure cane sugar (preferably unrefined sugar such as Zulka Morena)

3 large eggs

1-1/2 tablespoons cornstarch

3/4 cups buttermilk

1/2 teaspoon pure vanilla

2 cups unsweetened flaked coconut (preferably Great Value Organic Unsweetened Coconut Flakes) – see note

Tart Shells:

8 Dutch Ann Frozen Tart Shells

1 egg white

Dark Chocolate Blend:

1/2 cup bittersweet chocolate chips (containing cocoa butter)

1/2 cup semi-sweet chocolate chips (containing cocoa butter)

1 tablespoon coconut oil

To make the Coconut Pie Mixture– Preheat oven to 350 degrees. In a mixing bowl, stir the pure cane sugar into the melted butter and coconut oil. Whisk the eggs into the mixture and set aside. Pour the cornstarch into a small bowl and slowly whisk in the buttermilk then pour the liquid into the sugar and egg mixture. Add the vanilla and coconut. Whisk the mixture together then pour into a round 9” aluminum foil pan that has been lightly coated with butter or oil. Bake for approximately 50-55 minutes. Remove from oven and allow to cool. Slice the pie into 8 slices.

To prepare the Tart Shells– Prick bottom and sides of the tart shells with a fork then use a pastry brush to evenly apply a thin coat of egg white to each shell (this will give a shiny look to the baked crust). Bake the shells at 350 degrees for 12 to 14 minutes, according to package directions. The shells can go into the oven along with the pie, but they will need to be removed after they have baked for 12 to 14 minutes. After the tart shells have been removed from the oven, allow them to cool.

To make the Dark Chocolate Blend– The dark chocolate blend can be prepared ahead of time, or you can also prepare while the pie and tart shells bake. Pour the bittersweet and semi-sweet chocolate chips into a dry microwave-safe glass or ceramic bowl. Place in the microwave for 30 seconds then remove and stir; repeat this process at shorter intervals, stirring every 15 seconds until the chocolate is smooth. Spread the melted chocolate onto the bottom and sides (all the way up the sides to the top edge) of the shells. Place in the refrigerator until the chocolate sets.

In order to assemble- remove the partially chocolate covered tart shells from the refrigerator then fill each shell with a slice of coconut pie. Neatly arrange the coconut pie slices into each shell with the golden brown top color of the pie remaining very visible after it’s placed into the tart shell.

Note: If you prefer, you can use the coconut pie mixture to make a regular 9” Coconut Pie using a pie crust. I use Wholly Wholesome Organic Traditional 9” Pie Shells. Don’t forget to prick the crust with a fork and brush with egg white before filling with mixture. Also, you can use half the amount of desiccated coconut in place of the coconut flakes.

Mini Coconut Pie Chocolate Fillo Cups – Remove the fillo shells from the freezer and dip the tops or bottoms (I dip the top parts of 8 shells then I dip the bottoms of the remaining shells) of the shells into the dark chocolate blend. Once you dip the fillo shells into the chocolate, place each one onto a wax or parchment paper lined plate or tray. Then place in the refrigerator or freezer until set. Once the chocolate has set, remove the chocolate dipped fillo shells from the refrigerator (or freezer) and fill with the coconut pie. About 4-1/2 pie slices will fill 15 of the chocolate dipped fillo shells.

Coconut Pie (Lighter Version) – Use 1/2 cup of butter or coconut oil (or a combination of both) instead of the amount shown above. It can also be reduced to a 1/4 cup amount, and it still tastes great. And use 3/4 cups of pure can sugar instead of 1 cup.

Recipes developed by Shirell Dalton – The Simple Chocolatier   Copyright ©2015 Shirell Dalton, All Rights Reserved