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Crisp Coconut and Chocolate Pie

Orange Icon  Crisp Coconut and Chocolate Pie

Orange Icon  Crisp Coconut and Chocolate Pie

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Submitted by: Karley Strongoli

Prep Time: 0 Seconds

Cook Time: 0 Seconds

Servings: 8

Yum! Originally developed by Martha Stewart, I just made tiny alterations to make it BD approved! Looks absolutely delicious!

  • 4 tbs. coconut oil, raw, extra-virgin, organic
  • 11 oz. coconut, unsweetened, shredded, organic
  • 1 c. coconut cream
  • 8 oz. chocolate, dark, 70%, raw, organic

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.