Chocolate Pie with Coconut Crust

Preheat oven to 350 F.

To make the crust: In a medium sized bowl combine the butter and 1/3 of the coconut (doesn’t have to be totally precise). Once combined, then mix it together with the rest of the shredded coconut. Place the mixture into a greased 9-inch pie pan, and press into the bottom and up the sides of the pan to form the crust. Place a foil ring over edge of the crust to prevent burning, and bake for 10-15 minutes. Then remove the foil and continue to bake the pie until edges begin to turn brown (about 5 minutes). Take the crust out of the oven, and place on wire rack to cool completely. You can turn off the oven at this point.

To make the filling, put the chopped chocolate in a heat proof bowl and set it aside. Bring the cream to a boil in a small saucepan. Then remove the pan from the heat and pour it over the chopped chocolate. Let it sit for 10 minutes and then stir the chocolate mixture until smooth.

Pour into the crust, smooth the top and refrigerate for at least an hour. (This pie can only last for a day, so be sure to eat it quickly!)

Makes 6-8 servings, depending on how you cut the pieces.

Adapted from Martha Stewart’s Crisp Coconut and Chocolate Pie.