{"id":4930,"date":"2015-12-19T12:29:51","date_gmt":"2015-12-19T17:29:51","guid":{"rendered":"http:\/\/mimbly.com\/wordpress\/?p=4930"},"modified":"2015-12-23T11:30:00","modified_gmt":"2015-12-23T16:30:00","slug":"4930","status":"publish","type":"post","link":"https:\/\/mimbly.com\/wordpress\/2015\/12\/19\/4930\/","title":{"rendered":"Dessert for Two’s Chocolate Ganache Coconut Pie from Martha"},"content":{"rendered":"

This recipe is made in a small 6\u201d pie pan to serve two.<\/p>\n

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2 tablespoons unsalted butter, at room temperature<\/p>\n

7 ounces sweetened coconut flakes<\/p>\n

1\/2 cup + 2 tablespoons heavy cream<\/p>\n

6 ounces semisweet chocolate chips<\/p>\n

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1.\u00a0 Preheat the oven to 350 degrees F.<\/p>\n

2.\u00a0 In a small food processor, pulse 1\/3 of the coconut flakes with the butter. Pulse until the mixture forms a ball, about 1 minute. Transfer to a small bowl. Sprinkle the remaining coconut on top, and combine with your fingers.<\/p>\n

3.\u00a0 Pack the coconut into a 6-inch pie pan, leaving the sides somewhat loose for crispy browning. Pack the bottom crust firmly, though.<\/p>\n

4.\u00a0 Use two long strips of foil to form ropes to shield the edges of the crust.<\/p>\n

5.\u00a0 Bake the crust on a sheet pan for 10 to 12 minutes. The center should begin to turn golden brown. Then\u00a0remove the foil shield and continue to bake 4 to 6 minutes more. Watch carefully for burning.<\/p>\n

6.\u00a0 Let the crust cool completely before proceeding.<\/p>\n<\/div>\n

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7.\u00a0 Now\u00a0it’s time to make the filling! Bring the cream just to a boil in a smallsaucepan — you\u2019ll see bubbles around the edge of the pan. Then, remove the pan from the heat and combine the chocolate and the cream in a heatproofbowl. Give it a quick, gentle stir to ensure all of the chocolate is submerged in the cream, and then leave it alone. Walk away. Resist the urge to keep stirring. Ten minutes later, whisk it together and you\u2019ll find the chocolate is smooth and silky. That\u2019s it! You did it!<\/p>\n

8.\u00a0 Pour the mixture into the coconut crust.<\/p>\n

9.\u00a0 Refrigerate until chocolate sets, at least 3 hours.<\/p>\n

10.\u00a0 Slice and serve!<\/p>\n

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This recipe is made in a small 6\u201d pie pan to serve two. 2 tablespoons unsalted butter, at room temperature 7 ounces sweetened coconut flakes 1\/2 cup + 2 tablespoons heavy cream 6 ounces semisweet chocolate chips 1.\u00a0 Preheat the … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7,11,189],"tags":[162,508,160,607,518],"class_list":["post-4930","post","type-post","status-publish","format-standard","hentry","category-recipes","category-sweets","category-tart","tag-butter","tag-coconut","tag-cream","tag-semi-sweet-chips","tag-sweets"],"_links":{"self":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/4930","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/comments?post=4930"}],"version-history":[{"count":6,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/4930\/revisions"}],"predecessor-version":[{"id":4938,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/4930\/revisions\/4938"}],"wp:attachment":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/media?parent=4930"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/categories?post=4930"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/tags?post=4930"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}