|.....now doesn't this look good?!|
Since I still don't have a food processor (been getting by using my hands and have no complaints about it) I did the first part by hand, which is to combine the butter and some of the coconut together until it forms a ball. Then you add the rest of the coconut to the mixture and mix by hand. Press it into your pie tin and bake away.
|forgive the appearance, I dropped it |
when I picked it up out of the pan
Crisp Coconut and Chocolate Pie
makes one 9" pie
For the crust:
4 tbsp butter, softened
11 oz (6 cups) sweetened shredded coconut
For the filling:
1 1/4 cups heavy cream
8 oz bittersweet chocolate
- Make the crust: Preheat oven to 350 degrees. In a food processor, process butter and one-third of coconut until mixture forms a ball, 1-2 minutes. Transfer to a medium bowl. Sprinkle remaining two-thirds coconut over mixture, and combine with your fingers.
- Place a 9" pie plate on a parchment lined rimmed baking sheet. Press coconut mixture into bottom and up sides of pan to form a crust, leaving top edges loose and fluffy. Place a foil ring over edge to prevent burning. Bake until center begins to brown, 10-15 minutes; remove foil, and bake until edges are browned, 4-6 minutes more. Transfer crust to a wire rack to cool completely.
- 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.