Chocolate Coconut Pie
CATEGORIES
INGREDIENTS
- Cooking Time: 10-15
- Servings: 8-10
- Preparation Time: 30
- 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
DIRECTIONS
- 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.