This week we celebrated Father's Day so I let my husband pick his pie. I was surprised when he picked one from the "Sleek" section of the Martha Stewart pie book (the ones that are likened to The Little Black Dress of pie-LOL)
All I have to say is "Thank you Martha"- this was a super easy, and super yummy chocolate and coconut pie. Seriously 4 ingredients, that's it. And for one of my readers, it's gluten free so you will definitely be seeing this again.
One note- you should plan to eat the whole pie in the day or so after it's made (this is not one of those pies that gets better over time, it just hardens into a rock.)
Coconut and Chocolate Pie
Adapted from Martha Stewart
Chocolate and Coconut Pie Recipe
4 tablespoons softened butter
11 ounces sweetened shredded coconut
1 1/4 cups heavy cream
8 ounces bittersweet chocolate (it's suggested to use 61 percent cacao. I cheated and used 60% chips because I was feeling lazy.)
Preheat oven to 350 degrees. In a food processor, process butter and 1/3 of coconut. Transfer to a medium bowl. Mix in the rest of the coconut and combine with fingers.
Press coconut mixture into pie plate. Cover edges with foil or a crust protector until center begins to brown- about 10 to 15 minutes. Remove foil and then cook another 5 minutes. (Note, I cooked my crust a lot longer than this, almost 30 minutes in total to get a reasonable amount of browning in the center.) Cool crust.
Bring cream to a boil in a small saucepan. Pour over chocolate in a heat proof bowl. Let sit 10 minutes and then stir until cream and chocolate are combined. Pour into coconut crust and let chill.