Mini Coconut Ganache Pies

by Urvashee on March 14, 2013 · 7 comments

Post image for Mini Coconut Ganache Pies

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!


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!

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{ 6 comments… read them below or add one }

Rosie @ Blueberry Kitchen March 14, 2013 at 5:33 pm

Your pies are so cute and they look totally delicious!

Gerry/Gewoon Lekker Gewoon March 15, 2013 at 5:00 pm

They might crumble less if you use syrup instead of sugar. (agavesyrup/cornsyrup?)
It could make the dought more compact.
Many Dutch greetings, Gerry

Ana March 17, 2013 at 11:34 am

Hey – you could try adding an egg white to the mixture – that would make the crust more like a macaroon. Looks delicious!

Becs @ Lay the table March 17, 2013 at 7:05 pm

Oh they are so cute, I’d choose them over fruit any day!

Paula March 18, 2013 at 9:45 am

Lovely! Betting these didn’t last long once the gorgeous photo shoot of them was finished.

marcie@flavorthemoments March 28, 2013 at 11:45 am

I love that you’ve made little coconut pie crusts! I adore coconut, and I can envision using these for so many things.

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