Desserts

Chocolate Salted Caramel Pie with Toasted Coconut Crust

58

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

12
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

Mezcal Negroni

1576

Simplicity & good Mezcal take the Campari cocktail, Negroni, from classic to iconic.

Mezcal Negroni:
1 fl. oz. Mezcal ( El Silencio Espadin )
1 fl. oz. Carpano Antica Formula Vermouth
1 fl. oz. Campari
1

Stir with Ice & Strain
Pour into Rocks Glass
Garnish with Orange Peel


See the full directions on my site
Nutritions

Calories
0

Sodium
0mg
0% DV

Fat
0g
0% DV

Protein
0g
0% DV

Carbs
0g
0% DV

Fiber
0g
0% DV