I had this opportunity to meet up with Eggbeater on her current visit to Portland, a whirlwind tour of classes and berry picking. Watching Shuna in her element, sharing with us her thoughts on what she loves to do: create great tasting desserts, makes her blog resonate even more for me.
Friday was Shuna’s Portland pie crust class, offered just around the corner from my new home!
A self described Fruit Forward inspired pastry chef, Shuna’s inspirations gave me a nice shake up to my caked and chocolate centric sweet tooth. Our class finished off with a sampling of marionberries, blackberries, boysenberries and blueberries. The subtleties of flavor that played across them all was startling. The tartness of the blackberries set up the soft sweetness of my boysenberry, swirling with vanilla like aromas. The mildly tart blueberries had a sweet aftertaste that tricked my brain into thinking it had just eaten candy.
I baked up the pie crust from Shuna’s class and filled it full of Sweet’s current craving for coconut cream pie, but with a twist: a foundation layer of soft bittersweet chocolate ganache studded with fresh raspberries supported the coconut filling.
A bite of this pie offers the initial hit of creamy coconut with a short burst of bright raspberry followed by the chocolate and coconut running off together holding hands into the sunset. The raspberry in particular picks up the pie’s flavors and gives it a higher note making this pie now reminiscent of a coconut candy. I highly recommend this flavor experiment. I made our pie with only half of it containing raspberries, and found myself wishing for more raspberries.
Coconut Cream Pie with Raspberries and Chocolate Procedure:
- blind bake an empty pie crust
- let cool
- pour in a 1 cm layer of ganache
- stud with rapsberries
- let cool
- cook coconut filling
- let cool slightly and then pour over the raspberry chocolate layer
- let cool overnight
- top with gelatin stabilized whipped cream and toasted coconut before serving