Chocolate Salted Caramel Pie with Toasted Coconut Crust

April 17, 2013

183

Decadent salted caramel pie in a toasted coconut crust topped with rich chocolate ganache.

Crust:
5 tablespoons unsalted butter, softened
3 cups unsweetened shredded coconut
1 cup sweetened shredded coconut
2 tablespoons sugar
Filling:
Caramel
1 1/2 cups sugar
2/3 cup water
2/3 cup heavy cream
2 teaspoons sea salt
Ganache
2/3 cup heavy cream
3.5 ounces bittersweet chocolate, finely chopped (72% cacao)
3.5 ounces bittersweet chocolate, finely chopped (60% cacao)

Make the crust: Preheat the oven to 350°F. In a food processor, pulse together the softened butter and 2 cups of unsweetened coconut and sugar until mixture comes together, about a minute. Transfer to a...
See the full directions on my site

Nutritions

Calories
423

Sodium
409mg
17% DV

Fat
29g
45% DV

Protein
3g
6% DV

Carbs
40g
13% DV

Fiber
4g
17% DV

Baked Gluten-Free