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1.
Make the crust: Preheat oven to 350°F. In a food processor, process
butter and one- third of coconut until mixture forms a ball, 1 to 2 min-utes. Transfer to a medium bowl. Sprinkle remaining two-thirds coco-nut over mixture, and combine with your fingers.
2.
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 (see page 324) overedge to prevent burning. Bake until center begins to brown, 10 to
15 minutes; remove foil, and bake until edges are browned, 4 to 6 min-
utes more. Transfer crust to a wire rack to cool completely.
3.
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.
for the crust
4tablespoonsunsaltedbutter,sotened11ounces(about6cups)sweetenedshreddedcoconut
for the filling
1©cupsheavycream8ouncesbittersweetchocolate(preerably61percentcacao),fnelychopped
Crisp Coconut and Chocolate Pie
Despite its chic appearance, this dessert is really an uncomplicatedicebox pie at heart. And it’s gluten-free, to boot. The pie requires onlyfour ingredients—butter, chocolate, cream, and shredded coconut.The press-in crust comes together in seconds in a food processor. Afterit’s baked, the shell is lled with velvety ganache, which sets to a lovely,smooth sheen.
Makes one 9-inch pie
pouring ganache into crust
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Recipes from Martha Stewart's Pies and Tarts by Martha Stewart
Recipes included in this excerpt:
Crisp Coconut and Chocolate Pie
Sour Cherry Pie
The perfect sweet (or savory) for any occasion
Filled with seasonal fruit, piled high with billowy meringue, or topped with buttery streusel, pies… (More)
Crisp Coconut and Chocolate Pie
Sour Cherry Pie
The perfect sweet (or savory) for any occasion
Filled with seasonal fruit, piled high with billowy meringue, or topped with buttery streusel, pies… (More)
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