6 tbsp. butter
8 cups of shredded coconut (I used sweetened)
1 1/4 Cups of heavy cream
8 oz. of bittersweet chocolate (around 60% cacao),
either in chips or finely chopped
1 pint of whipping cream
2 tsp. vanilla extract
1/3 cup of sugar
1/3 cup Nutella (optional)
toasted coconut (optional)
For the Crust:
Preheat oven to 350 degrees.
In a food processor, process butter, and 1/3 of coconut until mixture forms a ball
transfer to a medium bowl, sprinkle remaining 2/3 of coconut over mixture and combine with your fingers
Place an 11 in pie plate on top of a parchment lined cookie sheet
Press coconut mixture onto bottom and up the sides of the pan leaving the top edges loose and fluffy
Bake 10-15 min, or until edges are brown.
Remove from over and let cool completely
Bring heavy cream just to a boil in a saucepan.
Pour over chocolate in a medium heatproof bowl
Let sit 10 min.
Stir the mixture until chocolate is fully melted and mixture is combined
Pour into cooled coconut crust.
Refrigerate until filling is set. About 1 hr.
Whipped Cream and Topping
Whip the whipping cream with an electric mixer until it forms soft peaks
add vanilla extract , sugar. and Nutella (optional) and whip until combined
Using a spatula, spread the cream over the cooled chocolate pie mixture.
Sprinkle with toasted coconut*!
* to make the toasted coconut simply grease a fry pan with a little butter, add some coconut, and toast until the desired brown coloring is reached.
recipe adapted from Martha Stewart's New Pies and Tarts