Martha Stewart's Crisp Coconut and Chocolate Pie
Ingredients
- 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
Instructions
- Directions
- 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.
- Makes one 9-inch pie.
By Martha Stewart
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