Chocolate Coconut Pie (Easy)

1. Preheat oven to 350ºF.

2. In a food processor, combine the softened butter with 1/3 of the coconut and process until it comes together. Slowly add the remaining coconut. If it gets too thick to process, remove to a bowl and mix the rest by hand.

3. Place a 9-inch pie pan onto a parchment-lined baking sheet. Press coconut mixture into the bottom and up the sides of the pie pan, leaving the top edges loose and fluffy.

4. Make a foil ring to prevent the edges from burning: Tear off a piece of foil about 3 times the length of the pan. Fold it lengthwise twice. Wrap it around the pie so it covers the crust.

5. Bake for 10-15 minutes or until the center starts to brown. Remove foil ring and bake another 3-5 minutes or until edges are browned.

6. Cool completely on a wire rack.

For the filling:

1. Pour chocolate chips into a heatproof bowl.

2. Scoop the coconut cream from the canned coconut milk into a measuring cup. If you have less than 1 cup of cream, finish filling the measuring cup with the coconut liquid. Pour into a small saucepan and bring to a boil over medium heat.

3. Pour over chocolate chips and stir until completely smooth. This may take a few minutes.

4. Pour into cooled crust and place uncovered in the refrigerator until set, at least 2 hours or up to 1 day.

(Adapted from a Martha Stewart recipe.)