A Crisp Coconut and Chocolate Pie

This is the most uncomplicated pie we know.  We received a copy of Martha Stewart’s “Pies and Tarts” cookbook and knew that we would need to make this pie.  We love coconut and chocolate, so what could be bad in putting these two ingredients together.  However, we didn’t have a lot of time and this recipe obliged.  In keeping with our quick and tasty theme, this pie requires only four ingredients-butter, chocolate, cream and shredded coconut.  The press-in crust comes together in seconds in a food processor.  After you bake the shell, you fill it with velvety chocolate ganache, which sets to a smooth sheen.  If you decide you want something sweet and it’s a little late in the day for a big production, give this crisp coconut and chocolate pie recipe a try.  Here we go:


For the crust:

  • 4 tablespoons unsalted butter, softened
  • 11 ounces (about 6 cups) sweetened shredded coconut

For the filling:

  • 1 1/4 cups heavy cream
  • 8 ounces bittersweet chocolate (preferably 61% cacao), finely chopped


Make the crust:  Preheat the oven to 350 degrees F.  In a food processor, process butter and one-third of the coconut until mixture forms a ball, 1 to 2 minutes.  Transfer to a medium bowl.  Sprinkle remaining two-thirds coconut over mixture and combine with your fingers.

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 back until edges are browned, 4 to 6 minutes more.  Transfer crust to a wire rack to cool completely.

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.

There you have it:  ready, set, eat.  It sort of reminded us of a deconstructed chocolate macaroon.  It was the perfect match to our simple supper of salad, breaded chicken cutlets and whole wheat linguine aglio e olio.  Nothing fancy and time consuming–just a quick mix of chocolate and coconut.  Life is good.  What do you use when you need dessert in a jiffy?

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