Yes it really is pancake day tomorrow and Flora have shared a wonderful recipe with me for poppy seed pancakes, they look very yummy and a great twist on the conventional pancakes. It’s also ideal for busy mums who don’t have cupboards full of ingredients or bags of time.

Chocolate and Coconut Pie
2016-05-14 12:18:36

Serves 12
This is an amazing chocolate torte kind of pie, with an italian meringue sat on top. It is really scrumptious!
Prep Time
20 min
Cook Time
2 hr
Total Time
2 hr 30 min
Base
- 350g digestive biscuits
- 120g melted butter
- 55g desiccated coconut
Filling
- 200g milk chocolate
- 200g plain chocolate
- 250ml double cream
- 180ml milk
- 100g soft brown sugar
- 4 egg yolks (keep the whites for the meringue)
- 150ml coconut liqueur
- 40g cornflour
Meringue
- 220g caster sugar
- 60ml water
- 4 egg whites (from earlier)
- 1/2 teaspoon cream of tartar
Make the base
- Place biscuits, butter and half the coconut in a food processor. Blend until combined.
- Press the crumbs into cake tin, or tart tin, until smooth.
- Chill in the fridge whilst making filling.
Make the filling
- Slowly heat chocolates, cream, milk and sugar in a large pan. Low heat. Stir constantly. Stir until the chocolate and cream has combined and it is a thick mixture.
- In a separate bowl, beat the egg yolks, coconut liqueur and cornflour.
- Place the bowl over a pan gently simmering water (do not let the bowl touch the water).
- Stir in the chocolate mixture and stir until the mixture looks like a chocolate custard.
- Take off the heat and leave to cool for 10 minutes, stirring continuously.
- Pour the custard filling on to the base and cover with remaining desiccated coconut.
- Chill in the fridge for a good hour. I left it over night.
Make the meringue
- Put the sugar and water in a pan, bring to the boil and boil for about 5 minutes. DO NOT STIR. The mixture will turn a golden caramel colour.
- Whilst that is boiling, mix the egg whites with the cream of tartar in a electric mixer (if you have one). Whisk for about 5 minutes, or until they form stiff peaks.
- Now to make Italian meringue, when the caramel has its tan colour, take it off the heat and cool for 3 minutes.
- While beating the egg whites, pour the caramel into the egg whites, remember to keep beating.
- Stop beating when the sugar mixture combines with the egg whites and it has a shiny/glossy look.
Pie time
- Take the custard out of the fridge, spoon the meringue on top and back in the oven at 220C for 3 minutes. I did the meringue separately in the oven as I was worried the chocolate would melt.
- Use a blow torch if you have one.
- There you have it, your chocolate and coconut pie.
Notes
- Although cook time suggests 2 hours, I left the chocolate chilling over night in the fridge to get a better set.
Adapted from Sonia Constant
Adapted from Sonia Constant
MummyConstant https://mummyconstant.com/


Tory Knowles
March 3, 2014Oh yes, these are definitely on the menu tomorrow night. I was sticking with lemon and sugar because, quite frankly, I couldn’t be arsed to do anything else! But you’ve persuaded me to push the boat out.!