Recipe: Crisp Coconut and Chocolate Pie (coconut crust, 4 ingredients, food processor)

CRISP COCONUT AND CHOCOLATE PIE

"Despite its chic appearance, this dessert is really an uncomplicated icebox pie at heart. And it's gluten-free, to boot. The pie requires only four ingredients - butter, chocolate, cream, and shredded coconut. The press-in crust comes together in seconds in a food processor. After it's baked, the shell is filled with velvety ganache, which sets to a lovely, smooth sheen."



FOR THE CRUST:
4 tablespoons unsalted butter, softened
11 ounces (about 6 cups) sweetened shredded coconut, divided use

FOR THE FILLING
1 1/4 cups heavy (whipping) cream
8 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped

TO MAKE THE CRUST:
Preheat oven to 350 degrees F.

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.

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.



TO MAKE THE FILLING:
Bring heavy 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 the filling into coconut crust. Refrigerate until filling is set, 1 hour or up to 1 day.

Makes one 9-inch pie
Adapted from source: Martha Stewart's Pies and Tarts by Martha Stewart