This is actually two recipes:
1) The Crust
2) The Pudding
I am publishing them both right below to make it easier on the cook. Please make the crust first... BONUS: The crust recipe is also my favorite Macaroon recipe - yes, exactly the same. You'll want at least 6 hours for the pudding to set and chill in crust in the fridge so keep that in mind. Preparing this the day/night before is a good idea.
½ cup honey 2 ½ cups organic unsweetened shredded coconut 2 large egg whites 1 teaspoon vanilla Pinch of sea salt unsalted butter or unrefined organic coconut oil
Preheat oven to 350 degrees. Grease a standard glass pie plate using butter or coconut oil.
Mix all ingredients together in a bowl until well-combined. Place mixture into the greased pie plate and press down with fingers and/or back of spoon. Spread evenly on bottom and up sides of pie plate. I like to make the top of the sides a little thicker to withstand the heat in the oven a bit better and get nicely browned without burning. You may find that you don't need all of the macaroon mixture to make one crust. In this case, you can also make some macaroons! You can use the macaroons whole or in pieces to decorate the top of your pie. Or you can just eat them.
Bake for about 15 minutes. The bottom should be nicely golden and the top of the sides may be a darker golden brown. Let rest at room temperature for 10 minutes. Place in refrigerator to chill while you make the pudding. The macaroon crust can be prepared the day before and stored overnight in the fridge.
For a Chocolate Macaroon Crust (yes, you can.), just add one more egg white + ¼ cup unsweetened cocoa powder (NOTE: chocolate macaroon crust should bake about 5 minutes longer)
Double Chocolate Pudding
Adapted from Ina Garten's recipe
6 extra-large egg yolks 1/2 cup organic coconut sugar OR maple sugar 1/4 cup cornstarch (you can get organic cornstarch - one brand is Rapunzel) 3 tablespoons raw cacao powder Pinch salt 2 cups milk 1-ounce unsweetened chocolate, chopped (Ghirardelli's is good - NOT Baker's!) 2 tablespoons unsalted butter 1 1/2 teaspoons pure vanilla extract 2 tablespoons heavy cream
Beat the egg yolks and sugar until light yellow and thick in the bowl of an electric mixer fitted with the paddle attachment, on medium-high speed. On low speed, add the cornstarch, cocoa powder, and salt. Bring the milk to a boil in a medium saucepan and, with the mixer on low, slowly pour the hot milk into the chocolate mixture. Combine well, then pour the mixture back into the pan.
Cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until thickened. If the mixture begins to curdle, remove it from the heat and beat it vigorously with a wire whisk. Remove the pan from the heat, add the chocolate, butter, vanilla, and heavy cream, and mix until the chocolate and butter are melted.
Pour hot pudding into your chilled macaroon pie crust. Spread and smooth top evenly. Place parchment paper or plastic wrap directly on top of pudding (this will prevent a 'skin' forming and keep your pudding creamy)*. Place in refrigerator for at least 4 hours or overnight to set. Serve with fresh whipped cream sweetened with maple syrup and a dash of brandy if you dare...
*It should go without saying that you do not need to pour this pudding into a crust. You can opt to just pour it into little bowls or one bigger bowl - do cover it directly with the parchment or plastic wrap and proceed to refrigerator for chilling!
Photo Credit: Eli Dagostino Photographer (using my iPhone)