Chocolate Coconut Pie
- For the pastry
- 250 grams Pastry flour
- 125 grams butter
- 75 grams sugar
- 1 egg
- 1 tablespoon water (ice-cold)
- 1 pinch salt
For the pastry: Combine all pastry ingredients in a food processor and process until crumbly. Remove and quickly knead into a dough. Shape into a ball, wrap in foil and chill for 30 minutes.
For the filling: Chop chocolate and melt over a double boiler. Squeeze orange and stir juice and rum into chocolate.
Put dough on a floured surface and roll into a circle. Press into a pie dish and spread chocolate mixture on top.
For the topping: Separate eggs. Beat yolks and sugar until creamy. Stir in coconut milk, coconut flakes and flour. Beat whites until stiff and fold into yolk mixture. Spread and smooth onto chocolate mixture.
Bake in an oven preheated to 180°C (approximately 350°F) for about 40-50 minutes. Remove, let cool, release from pan, slice and serve.