Baking Tuesday – Coconut Chocolate Pie
We had our dinner group over last night, as it was our turn to host. I made this dessert because it was easy to do on a weeknight. Of course, when we have people over the night usually goes longer than planned so I was too tired to post on Tuesday 🙂
This dessert only had 4 ingredients. It is SUPER rich, so slice it thin. When serving, I topped with fresh made whipped cream “spiked” with almond extract rather than my usual vanilla. It was yummy and everyone at dinner enjoyed it!
Coconut Chocolate Pie
adapted from Martha Stewart
For the crust
- 4 tablespoons unsalted butter, softened
- 11 ounces (about 6 cups) sweetened shredded coconut
For the filling
- 1 cup heavy cream
- 8 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
Let’s Make It
1 Make the crust: Preheat the oven to 350°F. In a food processor, process butter and one-third of coconut until mixture forms a ball, 1 to 2 minutes. Transfer to a medium bowl. Sprinkle remaining two-thirds coconut over mixture and combine with your fingers.
2 Place a 9-inch pie plate on a parchment-lined rimmed baking sheet. Press coconut mixture into bottom and up sides of pan to form crust, leaving top edges loose and fluffy. Place a foil ring over edge to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil and bake until edges are browned, 4 to 5 minutes more. Transfer crust to a wire rack to cool completely.
3 Make the filling: Bring cream just to a boil in a small saucepan; pour over chocolate in a medium heatproof bowl. Let sit 10 minutes, then stir until chocolate is completely melted and mixture is combined. Pour into coconut crust. Refrigerate until filling is set, 1 hour or up to 1 day.