If you don’t like rich desserts, don’t make this pie! We quickly realized we could have cut this amazing pie into 10-12 pieces. Now you are forewarned 
Despite its fancy appearance, this dessert is really an simple icebox pie at heart. And it’s gluten-free besides. The pie requires only four ingredients – butter, chocolate, cream, and shredded coconut. It is very easy and makes up in a hurry (30 minutes or less).
Ingredients for the crust:
1 package 10-12 oz. shredded, UN-sweetened coconut (we found organic in the healthy section)
6 TBSP. butter (preferably organic), softened
Ingredients for the filling:
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
Directions for the crust:
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.
Directions for the filling:
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.
Toasting the coconut gives it a rich, nutty flavor and crunchy texture. Our favorite way is with lots of fresh, ripe strawberries to compliment the crazy-richness of this pretty pie.
Serves 10-12 happy persons. Bon appétit!
“There are only two kinds of pie I like: hot and cold.” ~my husband
~ Jacqueline
Yum! I have never seen this cocoanut, I am going to have to look for it. I have another recipe I could use it in as well. Have a blessed Sabbath,
Gayle
Delicious looking pie! What also caught my attention was the woven pot-holder. We have many of those made with loving fingers in our home too
Wow, this look DELICIOUS! Gorgeous photos too. Can’t wait to try this as I am a lover of rich desserts!
This looks really yummy!! And I like the fact that it doesn’t have any sugar in it, other than what is in the chocolate. =) Thanks for sharing the recipe!
Blessings!
~Amy
Looks and sounds delicious! I’ll have to try this sometime.
Wow..that looks great…makes me hungry just looking at the pictures….!!!!
That looks so delicious!
Happy MM
I can not wait to try this. Thank you for linking up with this amazing recipe. If you didnt know I LOVE coconut!! hugs
Looks very delicious.
Thank you for sharing the recipe.
Regards and best wishes
I’m enjoying your blog immensely! When it arrives in my email box, it feels similar to a visit from my sister. My mothers two favorite things, chocolate and coconut in one dessert. She’ll be happy to see me drive up!
and a question. Is the sentence in your profile a quote from somewhere or merely words of wisdom you are sharing with us? ( The habits of the home in one generation become the morals of society in the next.)
Trying this today
I’ve made a similar pie but use 8 oz of cream cheese instead of the cream. Wonder what effect would be using the cream and the cream cheese…may be made this weekend. Have lots of raw cream in my house, along with some fabulous locally made cream cheese!
Whoa! Rachel, that sounds so wonderful…raw cream! Yes, I would opt for a softer version as well and love anything raw. Since the filling’s not baked, it would be so, so good for you!! Great alternative idea
Yummy Jacqueline! This looks super good and super healthy! And thank you so much for linking up at Healthy 2day Wednesdays each and every week!
This. Looks. A. maaa.zinggg. I think I will make this for tomorrow nights bible study that we are hosting!
Thank you!
Have a blessed weekend!
Leah
The pie looks so yummy! You mention using coconut milk for dairy sensitivities– but what do you use to make the crust also dairy free?
Hi, KellyL,
I use butter because some think OG butter has very little of the lactose of dairy products, but others want to use a true ssubstitute. Here is a list: http://www.eatingwithfoodallergies.com/dairysubstitutes.html Hope this helps!