Despite its fancy appearance, this dessert is really an simple icebox pie at heart. And it’s GLUTEN-free and GRAIN-free, and it can easily be DAIRY-free, as well.
The pie requires only four ingredients – butter, chocolate, cream (or coconut milk), and shredded coconut. It is very easy and makes up in a hurry (30 minutes or less).
Coconut Crust Chocolate Pie
- 1 package 10-12 oz. shredded, UN-sweetened coconut
- 6 TBSP. butter (preferably organic), softened
- 1 1/4 c. heavy cream (OR for dairy allergies, sub 1 1/4 c. coconut milk fat-Native Forest)
- 8 ounces of 60% dark chocolate, finely chopped or broken
- 1/2 tsp. of sea salt
1.) Preheat the oven to 350°F.
2.) Melt the butter on low in a small saucepan. In a medium-sized bowl, thoroughly mix the already shredded coconut with the melted butter.
3.) Place a 9-inch pie plate on a parchment-lined tramadol no prescription florida 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, 10 to 15 minutes; remove foil and bake until edges are browned, 4 to 5 minutes more.
Toasting the coconut gives it a rich, nutty flavor and its wonderful crunchy-chewy texture.
1.) Bring cream just to a boil in a small saucepan; stir sea salt and broken chocolate into the saucepan.
Let sit 5 minutes, then stir until chocolate is completely melted and mixture is combined. Pour into the crispy coconut crust. Refrigerate until filling is set, 1 hour or up to 1 day.
Our favorite way is with lots of fresh, ripe strawberries or raspberries to compliment the crazy-richness of this pretty pie.
Whipped cream would be amazing, too!
Serves 10-12 happy persons.
“There are only two kinds of pie I like: hot and cold.” ~My husband
Thanks for reading!