Tropical Contact High Pie
by:The Half Baked Hippies BBQ Team
www.halfbakedhippies.com
For the crust:
½ Cup Butter at room temperature
¼ Cup Sugar
2 pinch of kosher Salt
1 Egg
6 drops of Coconut Extract
¾ Cup finely Chopped Shredded Coconut (pecans, macadamia, shredded coconut or walnuts your choice)
1¼ Flour
Mix together until it feels the same as cookie dough. Then place in a parchment line 10 inch Dutch oven. pat the dough into the bottom so its even, then build up the sides ¾ of the way up the side of the Dutch oven. Set aside in a cooler.
Filling:
1 ½ Sticks Butter
1 Cup packed Brown Sugar
¼ Cup sugar
½ Cup Agave
3 Tablespoons. Myers Rum
½ Cup Evaporated Milk
pinch of Kosher Salt
12 oz of Island Princess Dry Roasted Macadamia Nuts
Combine the above in a cast iron skillet or Dutch oven, bring to a boil and boil for five minutes, stirring occasionally. When starting to thicken, remove from heat and add the macadamia nuts, then pour into the short dough crust. bake for 45 minutes till filling is bubbly and crust is golden brown.
Chill immediately in a ice bath, then with other means if necessary. Serve on the lid or in the Dutch oven.
Coals: 10 on the bottom 12 on top
Ganache topping:
½ Cup Heavy Cream
½ Teaspoon Coconut Extract
12 oz Dark Chocolate
2 Tablespoons Butter
In a cast iron Dutch oven, bring the cream to a boil and add the vanilla, pour this over your chocolate and stir till smooth, then add the butter, stir till blended.Pour this over the caramel filling and make it smooth. Garnish with candied nuts or Spun sugar decorations. Serve at room temperature.
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