Chocolate is one of life’s undeniable delights; there are few things as luxurious as that first rich, tantalizing bite of a chocolate pie. All you need is a sliver of this rich and yummy dark chocolate and coconut pie, so be forewarned.
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 (preferably organic to avoid pesticides and contaminated now being found in cacao) , finely chopped or broken.
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 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 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.
Serves 10-12 happy persons.
“There are only two kinds of pie I like: hot and cold.” ~My husband
Thanks for reading!