You just might possibly have all the ingredients in your pantry right now! So what are you waiting for? Tie on your apron and let's get busy!
Chocolate Pie with Coconut Crust
4 tablespoons unsalted butter, softened
1 14 oz. bag of sweetened shredded coconut
1 1/4 cups heavy cream
8 ounces bittersweet chocolate (preferably 61% cacao), finely chopped
Preheat the oven to 350 degrees F.
Pour the bag of coconut into a mixing bowl.
Next place your 9-inch pie plate on a baking sheet (you will need to catch stray coconut).
Bake until the center begins to brown. This should take 10 to 15 minutes. Keep a close eye on it because you don't want it to burn. Remove the foil and continue to bake until the edges are browned, 4 to 6 minutes. Depending on your oven, you may need to rotate the cookie sheet so the crust edges brown evenly.
When nicely browned, remove from the oven to a wire rack and cool completely.
While the crust is cooling, finely chop the chocolate and place in medium sized heat proof bowl.
Bring the cream just to a boil in a small saucepan; pour over the chocolate. You may have noticed that I used more cream. I did that because I had just wee bit more chocolate than 8 oz. so I was keeping a balance in my measurements.
Let the mixture sit 10 minutes, then stir until the chocolate is completely melted and the mixture is thoroughly combined. Initially you will think that it is a mess, but keep stirring, it will turn smooth and silky in mere minutes.
Pour the mixture into the cooled coconut crust.
Refrigerate until the filling is set.
Fortunately my refrigerator has a hideaway shelf that accommodates my pie plate perfectly!
Now the hard part.....waiting for it to chill so I can have a slice!
This is not a lightweight dessert. A small slice (1/10th of the pie) is 398 calories!
...and that's What's Cooking at Cathy's ~ Enjoy!