Coconut Chocolate Pie

MAR 11, 2012 - NOTE: Check out my updated version of this pie with a salted caramel layer!!!

Click here for recipe

To close off the month of pies I decided to go with something decadent and different.  A pie with a less traditional crust and a simple filling that will make you melt.  It has been a fun month trying new fillings, new crusts, some pies with fruit and some with creamy chocolate fillings. Pie options are endless. The good thing is I barely made a dent in Martha's book.   There are still so many wonderful looking recipes in her book I would love to try, so there maybe a month of pies round 2 in the next year.   Hope you enjoyed all the pies this month and hope you can create your own sweet twists on them.  

(Adapted from Martha Stewart)

Makes one 9-inch pie.

INGREDIENTS:

Crust

• 1/4 cup + 1 tbsp unsalted butter, softened
• Approx 4-5 cups unsweetened shredded coconut
• 1/4 cup granulated sugar

Filling

• 1 cup heavy cream
• 8 ounces bittersweet chocolate, finely chopped (around 60% cacao)

INSTRUCTIONS:
1 Make the crust: Preheat the oven to 350°F. In a food processor, process butter and one-third of coconut and sugar until mixture forms a ball or starts to stick together, 1 to 2 minutes. Transfer to a medium bowl. Combine this mixture with the remaining two-thirds coconut using your hands to bring together

2 Press coconut mixture into bottom and up sides of pan to form crust, leaving top edges loose and fluffy. Cover the crust lightly with tin foil over the edges, and cut a hole in the center.  Keeping the edges covered to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil and bake until edges are browned, 4 to 5 minutes more. Transfer crust to a wire rack to cool completely.

3 Make the filling:  In a small sauce pan bring cream just to a boil.  While cream is heating up, place chopped chocolate into a medium heatproof bowl.  Pour the cream over the chocolate and let sit for 10 minutes to allow chocolate to melt.  Stir to combine and melt remaining chocolate.  The mixture should be smooth and completely melted. Pour into coconut crust. Refrigerate until filling is set, 1 hour or up to 1 day. 

If you like chocolate and coconut together you will love this pie.  The coconut crust is simply awesome, crunchy and  I need to come up with more ways to use this.   Both crust and filling were in perfect proportions.  Using a dark chocolate I think is also critical so the pie doesn't become overly sweet.

MEG's RATING: D-EEEEE-LICIOUS

AUGUST MONTH OF PIES SUMMARY
Strawberry Pie
Peach & Berry Cornmeal Tart
Mississippi Mud Pie
Blueberry Peach Pie
Coconut Chocolate Pie

Other Pies from Year
Blueberry Goat Cheese Pie
Peanut Butter Banana Ice Cream Pie
No Bake Strawberry Cheesecake Tart
Mint and Mini Egg Chocolate Tarts