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This pie is so decadent and delicious you would never guess how easy it is. Can you believe it only has 4 ingredients? Coconut, butter, chocolate chips, and coconut milk! This is my kind of dessert!
1. Preheat oven to 350ºF.
2. In a food processor, combine the softened butter with 1/3 of the coconut and process until it comes together. Slowly add the remaining coconut. If it gets too thick to process, remove to a bowl and mix the rest by hand.
3. Place a 9-inch pie pan onto a parchment-lined baking sheet. Press coconut mixture into the bottom and up the sides of the pie pan, leaving the top edges loose and fluffy.
4. Make a foil ring to prevent the edges from burning: Tear off a piece of foil about 3 times the length of the pan. Fold it lengthwise twice. Wrap it around the pie so it covers the crust.
5. Bake for 10-15 minutes or until the center starts to brown. Remove foil ring and bake another 3-5 minutes or until edges are browned.
6. Cool completely on a wire rack.
For the filling:
1. Pour chocolate chips into a heatproof bowl.
2. Scoop the coconut cream from the canned coconut milk into a measuring cup. If you have less than 1 cup of cream, finish filling the measuring cup with the coconut liquid. Pour into a small saucepan and bring to a boil over medium heat.
3. Pour over chocolate chips and stir until completely smooth. This may take a few minutes.
4. Pour into cooled crust and place uncovered in the refrigerator until set, at least 2 hours or up to 1 day.
(Adapted from a Martha Stewart recipe.)
Swiss Chard and Tofu Stuffed Shells is a dairy-free option to standard stuffed shells recipes. The blended tofu offers the same consistency as a ricotta cheese mixture, and the Swiss chard is a flavorful (and colorful) addition to the mix.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!