Monday, December 12, 2011

Crisp Coconut and Chocolate Pie

Time for my final pie (well, for this series, anyway)....

Go herehere, and here if you missed any of the other pies. 

I was really torn on my last pie for the series, so I went to Facebook and Twitter for help! My choices were mini pecan pies or chocolate pie with a toasted coconut crust. 

Chocolate won by a landslide. 


This is actually a Martha Stewart recipe, but when I made my list of ingredients, I saw it called for 11 ounces of coconut and in parenthesis it said (6 cups). Being in a rush (which never happens to me), I didn't stop and think about the conversion. 11 ounces does NOT equal 6 cups. Not even close. I stupidly bought 6 CUPS of coconut. Sigh. Needless to say, when it came time to make the pie....11 ounces wasn't correct either. Awesome. I figured it out and it actually turned out really well. This pie reminds me of a Mounds candy bar, which in my world is a good thing. 



Crisp Coconut and Chocolate Pie

Prep Time: 20 minutes

Bake: 350 degrees for 20 minutes 

Cool: 15 minutes

Yield: 8-10 servings

Ingredients
For the crust:

One 14 ounce package shredded sweetened coconut
5 tablespoons butter

For the filling:
1 cup heavy cream
8 ounces bittersweet chocolate, finely chopped

Directions

Make the crust: Preheat the oven to 350°F. In a food processor, process butter and one-third of coconut until mixture forms a ball, 1 to 2 minutes. Transfer to a medium bowl. Sprinkle remaining two-thirds coconut over mixture and combine with your fingers.



Place a 9-inch pie plate on a parchment-lined rimmed baking sheet. Press coconut mixture into bottom and up sides of pan to form crust, leaving top edges loose and fluffy.



 Place a foil ring over edge to prevent burning. Bake until center begins to brown, 15-20 minutes; remove foil and bake until edges are browned, 4 to 5 minutes more. Transfer crust to a wire rack to cool completely.



Make the filling: Bring cream just to a boil in a small saucepan; pour over chocolate in a medium heatproof bowl. Let sit 10 minutes.


Then stir until chocolate is completely melted and mixture is combined. 




Pour into coconut crust. Refrigerate until filling is set, 1 hour or up to 1 day. 





Please visit my link parties page to see who I linked up with this week!


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15 comments:

Romina Garcia said...

Oh my. I think I know what I'll be making for Christmas dessert this year! This looks absolutely sensational!

The Answer Is Chocolate said...

Oh this looks amazing! I usually make a coconut cake w/ a fudge sauce for Christmas dessert but I'm pinning this to try! Would love for you to link up at my place this Friday at my weekly link party!

Judee said...

Allison,
I saw this pie on a linky which led me to your blog. I love the pie and your blog and am now following you. I would love a follow back.

Jennifer said...

Oh. My! Yummy!

Sue @ Cakeballs, cookies and more said...

Oh that stinks about the coconut, just means you have to make more pies, it looks so good.

Ernestine Edna said...

Oh. Yum!

Dorothy @ Crazy for Crust said...

Oh, wow. *Swoon* That is amazing! I'm totally pinning that for the future. Thanks for sharing on Crazy Sweet Tuesday!

RhondaBuss said...

Thanks for the receipe. My husband is going to LOVE this.

Amy said...

And it's gluten free. Wow! I don't even like coconut and this looks fantastic =)

Amy said...

oh, YUM! Everything about that pie sounds delicious. I looove chocolate AND coconut! Can I have some? :) Thanks for linking to Shine On Fridays!

shopannies said...

this sounds delicious very pleasing come see what I shared at http://shopannies.blogspot.com

The Answer Is Chocolate said...

Thanks so much for coming by and linking up! I've thought about this pie all week!

Hannah @HannahHandmade said...

OHH YUMMM! I follow your blog! Come follow me back? :)
From Hannah Handmade!

Anonymous said...

I made this for Christmas. The filling was hard and so bitter no one could eat it. Don't know what I did wrong.

Allison said...

Oh no! I definitely had to cut it with a sharp knife because it does firm up one chilled. The filling a rich, but not bitter. What kind of chocolate did you buy? I'm so sorry it didn't turn out!

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