Hello there! I apologize for the large lag time between this post and my last but I do have a great excuse though! I’m pregnant with my first baby (screams of happiness)!! I’ve been reluctant to post anything about my personal life but feel like it works here. I’ve had a huge aversion to trying new recipes, being creative in the kitchen and tasting certain foods. Now that I’m halfway through the pregnancy, I’ve got my creativity back! Hooray!
Passover is right around the corner and I wanted to create a delicious pie and oh man, did I! I got a little inspiration from a fellow blogger who made a macaroon pie crust. I thought, wow, that’s a spectacular idea! I’ll use my tried and true coconut macaroon recipe, fill it in a tart shell, bake it then add my other favorite chocolate pie recipe to it! It was a total no brainer and it worked out perfectly.
Now, I must say, this is not dairy free so for those who keep kosher, this is for a meatless meal. Though it is gluten free!
There are 2 things in this recipe that I’m a stickler on, for good reason.
- Always Always Always use good quality chocolate (examples: Guittard, Ghirardelli, Valrhona, etc)
- Never ever ever use that gross sweetened shredded coconut at the grocery store. That stuff made me hate coconut desserts until I tried desiccated coconut.