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Chocolate Coconut Pie (Easy)

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

This pie is so decadent and delicious you would never guess how easy it is. Can you believe it only has 4 ingredients? Coconut, butter, chocolate chips, and coconut milk! This is my kind of dessert!

Ingredients

  • FOR THE CRUST:
  • 4 Tablespoons Earth Balance Butter, Softened
  • 14 ounces, weight Sweetened Coconut Flakes
  • FOR THE FILLING:
  • 10 ounces, weight Semi-sweet Chocolate Chips (dairy Free)
  • 1 cup Canned Coconut Milk, Refrigerated So Cream Separates From Liquid

Preparation

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.)

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amytv on 2.4.2012

Really easy and yummy. Very intense chocolate flavor! I used 70% dark chocolate chips. Yum! My crust was super crumbly but that is probably because I didn’t use sweetened flaked coconut. Trying to avoid the extra sugar!! Definitely let it have time to chill, otherwise it’ll be a pile of melted chocolate mess. My husband couldn’t wait to eat it and that’s what he got!

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