Ingredients
- FOR THE CRUST:
- 4 tablespoons unsalted butter, softened
- 11 ounces (about 6 cups) swettened shredded coconut
- FOR THE FILLING:
- 1 1/4 cups heavy cream
- 8 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
Preparation
Step 1
1. Make the curst: preheat oven to 350. In a food processor, process butter and one third of 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.
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 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 6 minutes 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 mintues, then stir until chcolate is completely melted and mixture is combined. Pour into coconut crust. Refrigerate until filling is set, 1 hour or up to 1 day.