• Cooking Time: 10-15
  • Servings: 8-10
  • Preparation Time: 30


This is a fabulous Martha Stewart recipe that only requires 4 ingredients. It's so easy but looks so special!


  • For the Coconut Crust:
  • 4 Tablespoons of unsalted butter, softened
  • 11 ounces (about 6 cups) of sweetened, shredded coconut
  • For the Chocolate Filling:
  • 2 1/2 cups of heavy cream
  • 16 ounces of semi-sweet chocolate, finely chopped
  • 2 teaspoons of pure vanilla extract
  • 1 Tablespoon of unsalted, softened butter
  • pinch of salt


  • For the Coconut Crust:
  • Preheat your oven to 350°F.
  • In the bowl of your food processor, process the butter and 1/3 of the coconut until the mixture forms a ball.
  • This will take roughly 1-2 minutes.
  • Transfer the ball to a medium bowl and sprinkle the remaining coconut over the mixture.
  • Work the coconut into the butter ball mixture with your fingers.
  • Place a 9 – inch pie plate on a parchment lined baking sheet.
  • To form the crust, press the coconut mixture on the bottom and up the sides of the pie tin.
  • Leave the coconut along the top edges loose and fluffy.
  • Place a foil ring or a pie crust ring over the coconut edge to prevent the coconut from browning too quickly or burning.
  • Bake the coconut crust until the center begins to brown, about 10-15 minutes.
  • Then remove the foil and continue to bake an additional 4-6 minutes.
  • Transfer the crust to a wire rack to cool completely.
  • For the Chocolate Filling:
  • Place your chopped chocolate in a medium heat proof bowl.
  • In a small saucepan, bring the cream just to a boil.
  • Pour it over the chocolate and let it sit for 10 minutes.
  • Add the vanilla, butter, and pinch of salt and stir the mixture until the chocolate is completely melted and all the ingredients are combined.
  • Pour the chocolate into the coconut crust.
  • Refrigerate the pie until the filling is set, at least one hour or up to a day.

Categories: Pie 

Author Credit: Martha Steward

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