How to Make Coconut and Chocolate Mini Pies
Another delicious mini pie for you to sell or simply make for a family or friends meeting, Coconut and Chocolate flavor. Let's make it!
Equipment
- Stove
- Oven
Ingredients
Filling
- 6.9 oz of Sweetened Condensed Milk (195 g)
- 1 unit of Egg Yolk
- 3.4 fl oz of Coconut Milk (100 mL)
- 1.8 oz of Grated Coconut (50 g )
Dough
- 2 cups of All-Purpose Flour 8.5 oz of (240 g )
- 2 tbsp of Sugar 3.4 oz (30 g)
- 6 tbsp of Butter 1.3 oz (120 g)
- 1/4 cup of Cold Water 2.1 fl oz (1/4 cup)
Topping
- 7.1 oz of Milk or Dark Chocolate chopped (200 g)
- 3.5 oz of Heavy Cream (100 g)
Instructions
Filling
- In a saucepan off the heat, combine the sweetened condensed milk and egg yolk and mix
- Add the coconut milk and grated coconut and bring to medium heat while stirring continuously
- After it starts to boil, reduce the heat and keep stirring for 1 minute after boiling
- Turn off the heat and transfer to a plate
- Cover with plastic wrap in contact and let it cool to room temperature
- Then, put this creamy filling into a piping bag
Dough
- In a bowl, combine the all-purpose flour and sugar and mix
- Add the cold diced butter and mix with your fingertips until it becomes a moist crumb
- Start adding the cold water little by little until the dough comes together, do not knead this dough
- Wrap it in a food plastic packaging and refrigerate for at least 30 minutes
- After this time, take a little dough and press it in your hands
- Place it in the center of the mini pie pans with removable crimped bottoms, the ones I used are 3.5 inches (9cm)
- As soon as you press the dough all over the pan, remove the excess with your fingertips
- Place it inside a baking dish and refrigerate for 15 minutes
- Meanwhile, preheat the oven to 392°F (200ºC)
- And cut pieces of parchment paper the size of the bottoms of the pans
- After 15 minutes, make holes in the bottom of the dough and place a small piece of parchment paper
- So that the dough doesn't rise, place some beans to weigh it down
- Place it in the preheated oven and bake at 392°F (200ºC) for about 35 minutes or until it's slightly golden
- Remove from the oven, and while they are still warm, unmold them
Topping
- Melt the chocolate in 30-second intervals in the microwave
- When it’s homogeneous, add the heavy cream and stir a little more
- Let it cool to room temperature
Notes
Tips:
– Dough valid to: in a closed container is 5 days at room temperature, in a dry and airy place;
– Filling valid to: 48 hours under refrigeration;
– Assembed mini pies valid to: 24 hours under refrigeration;
– You can store the raw dough (unbaked) in the freezer for up to 90 days, wrapped in a plastic bag. If you want to use it, just remove it from the freezer and let it thaw in the refrigerator for 24 hours.
– Filling valid to: 48 hours under refrigeration;
– Assembed mini pies valid to: 24 hours under refrigeration;
– You can store the raw dough (unbaked) in the freezer for up to 90 days, wrapped in a plastic bag. If you want to use it, just remove it from the freezer and let it thaw in the refrigerator for 24 hours.
