Mini coconut ganache pies are a delight. Luscious chocolate is poured into a delicate coconut crust making them gluten free too. 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.
This is not new as I have posted other Pi Day recipes like my apple pie cheesecake jars. (That recipe actually comes with pi math problems!)
But I have another good reason for this particular 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 gluten free pies that are full of chocolate. Instead of regular pie crust, I used a coconut crust. They probably won't solve being hungry or last long 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!
Not ready to make these mini coconut ganache pies? PIN it now and SAVE it f or later! For more gluten free desserts, you may also want to check out these:
Flourless Mocha Almond Fudge Cookies
MINI COCONUT GANACHE PIES
Mini coconut ganache pies are a delight. Luscious chocolate is poured into a delicate coconut crust making them gluten free too.
Ingredients
- ¼ cup unsalted butter
- 1 ½ cup unsweetened shredded coconut
- ½ cup almond meal, replace with more coconut if you don't have
- ¼ cup sugar
- pinch of salt
- 1 cup heavy cream
- 8 oz bittersweet chocolate, chopped
Instructions
- 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.)
Notes
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!
Nutrition Information:
Yield: 24 Serving Size: 2 mini piesAmount Per Serving: Calories: 184Total Fat: 16gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 16mgSodium: 23mgCarbohydrates: 9gFiber: 3gSugar: 4gProtein: 3g
This nutrition information is only an approximate provided for convenience and as a courtesy only. Information comes from Nutritionix, an automated nutrition calculator.
Rosie @ Blueberry Kitchen says
Your pies are so cute and they look totally delicious!
Gerry/Gewoon Lekker Gewoon says
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 says
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 says
Oh they are so cute, I'd choose them over fruit any day!
Paula says
Lovely! Betting these didn't last long once the gorgeous photo shoot of them was finished.
marcie@flavorthemoments says
I love that you've made little coconut pie crusts! I adore coconut, and I can envision using these for so many things.