“IT ISN’T THE FLAVOR OF COCONUT THAT TROUBLES ME, BUT THE TEXTURE. I FEEL AS IF I’M CHEWING ON A SWEETENED CUTICLE.” Steve Almond.
This quote really puts a grin on my face because I know that coconut is one of those flavors that people either love or hate. For me, I LOVE coconut! And so I was really happy to learn that it was the featured ingredient at The Chocolate Party! A huge thanks to Roxana, from Roxana’s Home Baking, for organizing this group of wonderful cooks and bakers who are happy to pair a special ingredient with chocolate once a month. The thing I love most about coconut is . . . . .
. . . . the sweet, chewy texture! I was so excited to use it as the crust for this scrumptious chocolate pie.
There is very little baking time involved in this pie. And the original recipe calls for only 4 ingredients: coconut, butter, chocolate and cream. I always add a bit of vanilla extract and butter to my chocolate fillings. And of course, a pinch of salt! Since the coconut crust needs to be browned and cooled before filling, let’s start there!
Yields: one 9 – inch pie (about 8-10 servings….this pie is rich!)
Level of Difficulty: easy
- 4 Tablespoons of unsalted butter, softened
- 11 ounces (about 6 cups) of sweetened, shredded coconut
Just look at this pretty crust! Once I cooled it and filled it, I sprinkled a little extra shredded coconut around the edges to give it a little contrast in color.
Preheat your oven to 350°F. In the bowl of your food processor, process the butter and 1/3 of the coconut until the mixture forms a ball. This will take roughly 1-2 minutes. Transfer the ball to a medium bowl and sprinkle the remaining coconut over the mixture. Work the coconut into the butter ball mixture with your fingers.
Place a 9 – inch pie plate on a parchment lined baking sheet. To form the crust, press the coconut mixture on the bottom and up the sides of the pie tin. Leave the coconut along the top edges loose and fluffy. Place a foil ring or a pie crust ring over the coconut edge to prevent the coconut from browning too quickly or burning. Bake the coconut crust until the center begins to brown, about 10-15 minutes. Then remove the foil and continue to bake an additional 4-6 minutes. Transfer the crust to a wire rack to cool completely.
- 2 1/2 cups of heavy cream
- 16 ounces of semi-sweet chocolate, finely chopped
- 2 teaspoons of pure vanilla extract
- 1 Tablespoon of unsalted, softened butter
- pinch of salt
For such simple ingredients, this filling is so rich and creamy!
Place your chopped chocolate in a medium heat proof bowl. In a small saucepan, bring the cream just to a boil. Pour it over the chocolate and let it sit for 10 minutes. Add the vanilla, butter, and pinch of salt and stir the mixture until the chocolate is completely melted and all the ingredients are combined. Pour the chocolate into the coconut crust. Refrigerate the pie until the filling is set, at least one hour or up to a day.
This chocolate pie with it’s coconut crust is really so easy to make. It can be dressed up or down depending on your needs. I took the shabby chic route with this pie, taking the opportunity to bake it and serve it in one of the 7 vintage pie tins I purchased from Kathleen who owns a shop on Etsy called Etsy Attic. If you love vintage stuff as much as I do, you absolutely must check her out! She is a fabulous person that I’m happy to be staying in touch with and I recommend her 100%. (And the pie server in the lead picture, I found at a thrift store for 2 bucks!)
Doesn’t this look luscious?!?! And it is!!! I hope you try it! And please check out what my fellow chocaholics did with coconut this month, too!
Recipe adapted from Martha Stewart’s Pies and Tarts.