Chocolate Coconut Pie

For the coconut crust:
Preheat oven to 350°F. In the bowl of your food processor, process the butter and 1/3 of the coconut until the mixture forms a ball. This will take roughly 1-2 minutes. Transfer the ball to a medium bowl and sprinkle the remaining coconut over the mixture. Work the coconut into the butter ball mixture with your fingers.

Place a 9–inch pie plate on a parchment-lined baking sheet. To form the crust, press the coconut mixture on the bottom and up the sides of the pie tin. Leave the coconut along the top edges loose and fluffy. Place a foil ring or a pie crust ring over the coconut edge to prevent the coconut from browning too quickly or burning.

Bake the coconut crust until the center begins to brown, about 10-15 minutes. Then remove the foil and continue to bake an additional 4-6 minutes. Transfer the crust to a wire rack to cool completely.

For the chocolate filling:
Place chopped chocolate in a medium heat proof bowl. In a small saucepan, bring the cream just to a boil. Pour it over the chocolate and let it sit for 10 minutes. Add the vanilla, butter, and pinch of salt and stir the mixture until the chocolate is completely melted and all the ingredients are combined. Pour the chocolate into the coconut crust. Refrigerate the pie until the filling is set, at least 1 hour or up to a day.

Recipe is adapted from Martha Stewart.