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.
“There are only two kinds of pie I like: hot and cold.” ~my husband