This recipe came out of my Martha Stewart Pies & Tarts Cookbook. I've made some notes below before you begin. Mostly because sometimes the recipes fall short of my expectations.
-I made one tweak, you really need six cups of coconut.
-You will need to make a foil ring for the crust or use a pie crust ring.
- Use convection if you have it, and you will want the bottom lightly browned before you take the pie shell out of the oven.
For the crust
• 4 tablespoons unsalted butter, softened
• 6 cups of sweetened shredded coconut
For the filling
• 1 cup heavy cream
• 8 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
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.
Ya baby, it's that easy to make & it's gluten free!
P.S. I can't wait for school vacation at 3:35 p.m. today! Eleven glorious days off to catch up on blogs!