Chocolate Salted Caramel Pie with Toasted Coconut Crust & Pie Party Potluck LIVE! 2012 #PiePartyGE

by Kate on October 29, 2012

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Oh yes, you read it right… Pie party! As in a party revolving all around glorious pie. For those of you who are new around here, this is an event that came about last year in which Ken of Hungry Rabbit and Jackie, The Diva That Ate New York, Singing Chef, Divalicious Chocolate owner and all around extraordinary woman, put together a fabulous meet up of food bloggers, chefs, cookbook authors, restauranteurs and all sorts of people in the food biz. We all came together around the shared love of one thing. Pie.

Pies of all kinds, sweet and savory, quiche or tarts, hand pies and deep dish pies. Pie in any form! This year, Ken and Jackie outdid themselves once again with another successful bash for the love of pie.

This year Mike got in on the pie love too and joined me! We traveled to the GE Monogram Design Center in Manhattan who were the most gracious sponsors and hosts. The space was amazing and I knew immediately that I was surrounded by my dream kitchen. Now I want to redo my entire kitchen in GE Monogram appliances! Just gorgeous. We also were lucky enough to have Smirnoff Vodka, Kerrygold Butter, Dub Pies NYC, and Harvard Common Press as generous sponsors which meant specialty drinks courtesy of Smirnoff, a pound of butter courtesy of Kerrygold, and some SERIOUSLY life changing little pies from Dub Pies (you need their beef and cheese pies in your life and they deliver anywhere!) We also went home with a copy of Abby Dodge’s Mini Treats and Handheld Sweets. I was SO psyched for that!!

The night was spectacular! We mingled with old friends and new. I caught up with Abby who I hadn’t seen since last year’s pie party. We also chatted with Tara, LillianChris and Margaret. I finally got to meet some people who I’ve only ever known here and through social media outlets, like Suzanne and Kelly. I was so happy to have that opportunity.  Drinks flowed and appetizers galore kept emerging from the GE Monogram kitchen. We were treated to a live dough-making demonstration too. Then we really got down to business. The business of eating pie.

I dove into the savory side first. Lillian created an Apple Onion Bacon Chard Tart that was definitely one of my favorites. I had been salivating over tweets all day and was especially looking forward to the Caramelized Onion Galette with Blue Cheese Crust from Three Many Cooks. Apparently so was everyone else! When I made my way to that spot, the last piece was just being taken. I hear it was incredible though, as I expected. I’ll need to make that one myself!

When I moved over to the sweet side I immediately went to a gorgeous Cranberry Curd Tart with Walnut Crust made by Ken. That was something that I would love to see grace my holiday table. And how can you NOT try a pie covered in strips of bacon?? The titled Bacon Dulce de Leche Apple Pie with Match Crust also had me so intrigued.

Simran did an amazing job and I was so pleased by this interesting flavor combination. Suzanne made a Brandied Fig and Goat Cheese Tart that I adored! I’ve only had figs a few times outside of Fig Newtons and I gotta tell ya, this was my favorite instance yet.

Mike hit all the peanut butter pies hard. Since we have no peanut butter in our house because of Maddy’s allergy, he needed to let loose a little.

He declared Chocolate Peanut Butter Pie from The Girl in the Little Red Kitchen as his ultimate favorite tied with Peanut Butter Caramel Pretzel Pie by Cooking Inside the Box. Both were amazing and there’s no way I could choose between the two either.

For me, another peanut butter favorite was Lillian’s Chocolate Whoopie Pies with Peanut Butter Filling and Candied Peanuts. Oh my goodness!!

Last but definitely not least, Maple Butter Tarts from High Low Food Drink. WOW!

For my contribution, I made a Chocolate Salted Caramel Pie with Toasted Coconut Crust. You know I adore the sweet and salty combination and apparently everyone else did too.

I have no pretty slice pictures for you. Although a room full of food people, many of them food bloggers, would surely have understood a “franken-pie” with a slice out of it that was carefully then put back together I couldn’t do it. So I offer you a pretty picture of the whole pie that beneath all this chocolate hides a salted caramel layer and it’s all surrounded by toasted coconut. You will love it!

Enjoy!

~K

Chocolate Salted Caramel Pie with Toasted Coconut Crust

Cook Time: 1 hour

Yield: 1 pie

Chocolate Salted Caramel Pie with Toasted Coconut Crust

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

Ingredients

    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)

Instructions

    Make the crust:
  1. 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 medium bowl. Add the remaining coconut and use your hands to bring it together.
  2. Press coconut mixture into bottom and up sides of pie pan to form crust. Pack the bottom of the pie crust firmly while leaving top edges loose and fluffy. Cover the edges of the crust lightly with tin foil or a pie guard over the edges to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove the protective foil/guard and bake until edges are browned, 4 to 5 minutes more. Transfer crust to a wire rack and cool completely.
  3. Make the caramel:
  4. Place sugar and water in a sauce pan over medium-high heat. Allow the mixture to boil until mixture begins to darken to a medium amber color. Do not stir. Watch carefully to ensure it doesn't burn. Occasionally brush the sides of the pan with a pastry brush dipped in water if you see crystals form on the sides of the pan. Once an amber color is reaches, remove from heat and add heavy cream. The mixture will quickly bubble up so work carefully. Stir the mixture then stir in the sea salt.
  5. Allow the caramel to cool 15 minutes before pouring into the cooled coconut crust. Let the caramel set in the crust until completely cooled and thickened.
  6. Make the ganache:
  7. In a small sauce pan bring cream just to a boil. While cream is heating up, place chopped chocolate into a medium heatproof bowl. Pour the cream over the chocolate and let sit for 10 minutes. Stir to combine until completely smooth and glossy.
  8. Very gently pour the chocolate over the caramel filling so as to not disturb the caramel layer. Gently smooth, if necessary.
  9. Refrigerate until filling is completely set, at least 3 hours or up to 1 day. Before serving, allow pie to sit at room temperature for 30 minutes.
  10. Enjoy!

Notes

1 hour of active time plus inactive time for cooling and setting. Inactive time will vary.

Adapted from Sweet Twist of Blogging

https://foodbabbles.com/chocolate-salted-caramel-pie-with-toasted-coconut-crust-pie-party-potluck-live-2012-piepartyge/

{ 14 comments… read them below or add one }

Liz October 29, 2012 at 10:45 am

Wow….pie heaven! Would I have loved to have been there to try all those pies!

Reply

Kate October 30, 2012 at 8:40 pm

Thanks Liz! It’s truly pie heaven and an event that is not to be missed.

Reply

Jennie @themessybakerblog October 29, 2012 at 6:18 pm

OMG, would you look at all those pies. It’s pie heaven! If I went to an event like this, I wouldn’t know where to begin. All those glorious pies, so little time!

I think it’s safe to say that they loved your pie, and why wouldn’t they? Look at that beautiful chocolately custard and that coconut crust. Mmmmm, mmm. Yum!

Reply

Kate October 30, 2012 at 8:42 pm

Thanks so much Jennie! It was a fun time and we ate like kings. Love having pie for dinner!

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The Hungry Mum October 31, 2012 at 1:13 am

Oh, WOW! Pie fest! Am so in love with all of these creations but the first one I’m going to tackle is the choc salted caramel number. Swooooooon.

Reply

Kate October 31, 2012 at 2:56 pm

Thanks! I’m so glad you like my pie. It was really an indulgence.

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Meg @ Sweet Twist October 31, 2012 at 9:45 pm

Glad it was such a hit!!!!

That is a serious dessert table! Looks awesome.

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Kate November 1, 2012 at 9:18 pm

It was definitely a hit! I loved it and will definitely be making it again. Thanks for the great recipe!

Reply

Alice @ Hip Foodie Mom November 2, 2012 at 9:26 am

Oh my goodness! How did I miss this post?! This pie looks freaking amazing!!!! Wow. Love it! I might try this one around Thanksgiving! 🙂

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Kate November 3, 2012 at 9:15 pm

Hope you like it, Alice! It was really good, a great combination of sweet and salty.

Reply

Dorothy @ Crazy for Crust November 4, 2012 at 7:54 pm

Okay, um. That party is my kinda party! LOVE this pie. SO pinning.

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Kate November 6, 2012 at 3:10 pm

oh yeah… This is a serious celebration of pie. Road trip next year?? 😉 And glad you liked the pie. That was delish!

Reply

Wanell November 6, 2013 at 12:16 pm

I was looking for a gluten-free tasty dessert and this one looks just right! I don’t see in the recipe when you add the heavy cream or salt to the caramel. Please advise. Thanks.

Reply

Kate November 6, 2013 at 8:36 pm

I’m so happy to hear you like this recipe and I really hope you enjoy it. I love this pie! After your sugar reaches an amber color, you’ll remove it from the heat and add the heavy cream. It’s going to bubble up like mad but that’s normal. Stir in your heavy cream carefully then add the salt and give it one more stir. Enjoy!

Reply

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