Crisp Coconut And Chocolate Pie

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 4 tablespoons unsalted butter, softened
• 11 ounces sweetened flaked coconut (about 6 cups)
• 8 ounces semisweet chocolate or 8 ounces bittersweet chocolate, finely chopped
• 1 1/4 cups heavy cream

Recipe

• 1 preheat oven to 350 degrees.
• 2 place butter and 1/3 of the coconut in the bowl of a food processor fitted with the metal blade.
• 3 process until mixture forms a ball, 1 to 2 minutes.
• 4 transfer to a medium bowl.
• 5 sprinkle remaining coconut over mixture, and combine with your fingers.
• 6 place an 8" tart parn with a removeable bottom on a baking sheet.
• 7 press coconut mixture into bottom and up sides of pan to form a crust, leaving top edges loose and fluffy.
• 8 place a ring of aluminum foil over edge to prevent burning.
• 9 bake until center begins to brown, 10 to 15 minutes.
• 10 remove foil, and cook until edges are browned, 4 to 6 minutes more.
• 11 transfer to a wire rack to cool completely.
• 12 place chocolate in a medium heatproof bowl.
• 13 bring cream just to a boil in a small saucepan, and pour over chocolate.
• 14 let sit 10 minutes, and stir until chocolate is melted and combined.
• 15 let cool, and pour into coconut crust.
• 16 cover with plastic wrap, and refrigerate until filling is set, at least 1 hour.
• 17 cut into wedges and serve.