Coconut Pudding And Miso Chocolate Fudge Macaroon Pie Recipe 

It seems I always had huge, brilliant, lovely lilacs. Unfortunately, the lilacs and pie are gone. I'm glad I can squeeze in a Friday pie making session, as I need to make it again for the third time this month.

Ingredient 

MACAROON CRUST – 2 cups shredded unsweetened coconut – 1 egg white – 2 tablespoons honey – 2 tablespoons butter melted – 1/2 teaspoon salt MISO CHOCOLATE FUDGE – 16 ounces semi-sweet chocolate chopped – 1 oz can sweetened condensed milk 15, not evaporated – 1 tablespoon white miso paste – 2-3 tablespoons heavy whipping cream – 1 teaspoon vanilla – 1/2 teaspoon salt – 1 cup roasted cashews chopped (optional) HAUPIA (COCONUT PUDDING) – 2 cups canned full-fat coconut milk ] about 1 1/2 can – 1/4 cup granulated sugar – 1 vanilla bean seeds removed – 1/4 teaspoon salt – 2 tablespoons cornstarch + 2 tablespoons cold water –1/4 cup shredded coconut sweetened or unsweetened – 2-3 cups whipped cream about 1 1/2 cups whipping cream whipped with 1 tablespoon powdered sugar CARAMELIZED SESAME CACAO NIBS – 1/3 cup raw sesame seeds – 1/3 cup cacao nib – 1 tablespoon maple syrup – 1 tablespoon butter

Direction

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MACROON CLUST Start with a 325-degree oven. Grease an 8-9" pie plate. Mix the coconut, egg, honey, butter, and salt in a bowl until moistened. Evenly distribute the ingredients in the pie pan.

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Put it in the middle of the oven and bake for 15 to 20 minutes, or until the bottom is light brown and the sides are golden brown. Take it out and put it somewhere to cool.

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FILL+ASSEMBLE Melt and smooth the chocolate, condensed milk, miso, and cream in a medium sauce saucepan over low heat to make fudge. Mix in vanilla, salt, and cashews after removing from heat. Stir thick mixture slowly until incorporated.

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Spread half of the fudge in the pie plate and keep the rest in a buttered baking dish for nibbling. The fudge coating should be roughly an inch thick. Put in fridge to set.

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Stir coconut milk, sugar, vanilla bean-pod + seeds, and salt in a medium sauce pot over medium heat to dissolve the sugar and salt to produce haupia. In a small basin, slowly mix cold water into cornflour. 

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Turn the heat down to low and stir the cornflour mixture into the coconut mixture to thicken like yoghurt. Mix in shredded coconut. Spread the custard over the fudge layer after it cools. 

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Should reach pie's edge. Chill in fridge for 1-2 hours. Serve or chill with whipped cream. Sprinkle caramelised sesame cacao nibs (recipe below) on the pie before serving. Slice and eat!

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Same-Cacao Caramel Nibs Place sesame seeds, cacao nibs, maple syrup, and butter in a skillet over medium heat.

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Cook for 5 minutes, stirring periodically, until butter melts and seeds toast. Scoop the mixture onto a parchment-lined baking sheet after removing from heat. Let cool before adding to pie.

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DIY Chocolate Peanut Butter Fudge Pop-Tarts Recipe 

also see

also see

White Scribbled Underline