Cherry Coconut Macaroon Pie
Adapted from this original recipe for mini tarts with a chocolate crust: http://urbanposer.blogspot.com/2014/02/cherry-chiffon-cream-pies.html
I love making pie—I love eating pie. I’m gluten free and mostly grain-free so pie is usually something I only have at home—it’s fun for me to invent and/or adapt new recipes for this delicious favorite.
This happens to be one of my favorite types of pies—the type where you bake the crust separately and assemble with a filling you make ahead of time. I like it because it’s almost no-fail—baking fillings in raw crusts almost never works for me. I always find a way to mess it up. This method takes a little extra preparation but it’s much simpler in the end.
Since spring has apparently sprung, cherry pie seemed appropriate.
Hope you enjoy this taste of summer! I’ve included plenty of photos so you can see what it looks like.
2 cups finely shredded unsweetened coconut (I use “Let’s Do Organic” brand)
3 tablespoons dark raw honey (not the solid kind)
4 tablespoons coconut oil, just melted
1 tsp vanilla extract
1 tbsp full-fat coconut milk, whole cream, or other comparable liquid
pinch sea salt
Solid coconut cream, 2 cans’ worth (click here for instructions) http://www.thekitchn.com/how-to-make-whipped-cream-from-152490
1/3 cup raw honey (not solid)
1 tsp vanilla extract
6 tbsp homemade or store-bought cherry jam (see below)
Cherry jam ingredients:
you can use store-bought, or make according to this simple recipe:
Open a 1lb bag of frozen cherries—place in saucepan with app. 1/4 c. liquid (I just used water, but you can use wine or juice if you want), 1-2 tbsp of honey or maple syrup, and about half a lemon’s worth of lemon juice. Bring all ingredients to a simmer and cook until thickened—remove from heat. It will continue to thicken as it cools.
To make the crust:
preheat oven to 345 degrees.
Combine all crust ingredients well in a mixing bowl. Lightly grease a standard-size pie pan with coconut oil or grease of your choice—press the coconut mixture into the pan as evenly as possible.
Place into the oven and cook for approximately 25 minutes (checking often to make sure it browns, but doesn’t burn, rotating if necessary). It will still feel somewhat soft to the touch, but you’re looking for something like the photograph of the baked crust seen below. Let cool in the pan for a little while, then move to the fridge. When it’s cooled, it’ll be much sturdier and more crispy.
To make the filling:
Place the cold coconut cream in a stand mixer (or you can use a hand mixer and a mixing bowl). Beat on medium for approximately 3-5 minutes, until it looks thick and airy, like regular whipped cream. (it works!) Add in vanilla and honey and mix gently—do the same with the 6 tbsp of cherry jam. You’re looking for an airy, mousse-like texture.
Assemble the pie! Spoon the filling into the completely cooled crust—top with chocolate shavings and some more coconut shavings, and the rest of the jam if you wish. More coconut shavings on top for the prettiness if you like! I do. :)