Π=3.14=March 14th….It’s Pi Day and yes I’m being a dork today and posting a recipe for a pie. Mini coconut ganache pies to be exact. But I have another good reason for this recipe. You see, S has recently gone gluten free and has a habit of searching the kitchen constantly for snacks. I’ve heard the first two weeks of being gluten free are particularly challenging. I think he’s always feeling a bit hungry because he can’t reach for his usual carby snacks. (I caught him opening up a container of pretzel sticks yesterday!) He’s also constantly searching for a chocolate fix and dipping into my baking stash (not cool when I find it gone in the middle of a project) or V’s precious mini M&M ice cream toppings (also not cool).
So I’ve made these mini pies that are 100% gluten free and full of chocolate. They probably won’t solve being hungry or last but at least it’s gluten free and yummy! Hopefully in a week or so we will have become more use to reaching for other gluten free options for a snack…ahem…like that big pile of fruit sitting on the counter. On a side note…I picked up this grinder from Trader Joe’s. Extra sugar and a hint of coffee over your dessert? Yes please!
MINI COCONUT GANACHE PIES
yield: 24 mini pies
1/4 cup unsalted butter
1 1/2 cup unsweetened shredded coconut
1/2 cup almond meal (replace with more coconut if you don’t have)
1/4 cup sugar
pinch of salt
1 cup heavy cream
8 oz bittersweet chocolate, chopped
Preheat the oven to 350°F. Combine the butter, coconut, almond meal, sugar and salt in a food processor and mix until it comes together into fine crumbs. Lightly grease a 24 cup mini muffin pan and press 1 tablespoon of the coconut mixture into each cup, pressing down on the bottom and up the sides.** Bake for about 8-10 minutes or until lightly browned and set. Let it cool in the pan. Heat the cream to just a boil and pour it over the chopped chocolate in a bowl. Gently stir with a whisk until the ganache comes together. Cool to room temperature. Remove the tart crusts from the mini pan. Fill each shell with a small amount of ganache. (I used a squirt bottle to make them neat.)
**These crusts are very delicate and crumbly and removing them from the muffin pan is tricky business. I lost quite a few. The thicker the better. If you don’t want to bother, I would use paper liners so you can easily pull them out. (Although it still may break when you remove the papers to eat it.) If you have a tip or trick, I’d love to hear about it!