Four ingredients - that's it! In essence that's what I love about this pie. I don't know many desserts that can get away with that few ingredients. Add to the fact that it is easy to make and looks amazing and in my books it's a winner!
The four magical ingredients are: chocolate, coconut, butter and cream. That's it - nothing else. It goes without saying that you want to use the best chocolate and coconut you can find as they are front and centre in this dessert.
The recipe comes from Martha Stewart's New Pies and Tarts cookbook.
for the crust
4 tablespoons unsalted butter, softened
6 cups sweetened shredded coconut
for the filling
1 1/4 cups heavy cream
8 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
Make the crust: Preheat 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.
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. Bake until center begins to brown, 10 to 15 minutes and edges are browned. 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.
Note: I used a 9 inch pie dish with removable base and it worked perfectly.
This pie tastes better than a Bounty chocolate bar with its rich, silky chocolate and sweet chewy coconut base. It's perfect for the summer when you tire of fruit pies and crave a little chocolate something. And it's also gluten-free which somehow makes me feel like I can have a second piece!
Do you have a favourite coconut pie recipe?