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Crisp Coconut and Chocolate Pie

                              Credit: 
                              Johnny Miller

Recipe Summary

Yield: Makes 1 eight-inch pie

Ingredients

Ingredient Checklist

4 tablespoons unsalted butter, softened

11 ounces sweetened shredded coconut (about 6 cups)

8 ounces semisweet or bittersweet chocolate, finely chopped

1 1/4 cups heavy cream

Gallery

Crisp Coconut and Chocolate Pie

                              Credit: 
                              Johnny Miller

Recipe Summary

Yield: Makes 1 eight-inch pie

Crisp Coconut and Chocolate Pie

                              Credit: 
                              Johnny Miller

Crisp Coconut and Chocolate Pie

                              Credit: 
                              Johnny Miller

Crisp Coconut and Chocolate Pie

Recipe Summary

Yield: Makes 1 eight-inch pie

Recipe Summary

Yield: Makes 1 eight-inch pie

Yield: Makes 1 eight-inch pie

Makes 1 eight-inch pie

Ingredients

Ingredients

  • 4 tablespoons unsalted butter, softened
  • 11 ounces sweetened shredded coconut (about 6 cups)
  • 8 ounces semisweet or bittersweet chocolate, finely chopped
  • 1 1/4 cups heavy cream

Directions

Preheat oven to 350 degrees. Place the butter and a third of the coconut in the bowl of a food processor fitted with the metal blade. Process until mixture forms a ball, 1 to 2 minutes. Transfer to a medium bowl. Sprinkle remaining coconut over mixture, and combine with your fingers.

Place an 8-inch tart pan with a removable bottom on a baking sheet. Press coconut mixture into bottom and up sides of pan to form a crust, leaving top edges loose and fluffy. Place a ring of aluminum foil over edge to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil, and cook until edges are browned, 4 to 6 minutes. Transfer to a wire rack to cool completely.

Place chocolate in a medium heatproof bowl. Bring cream just to a boil in a small saucepan, and pour over chocolate. Let sit 10 minutes, and stir until chocolate is melted and combined. Let cool, and pour into coconut crust. Cover with plastic wrap, and transfer to refrigerator until filling is set, at least 1 hour. Cut into wedges, and serve.

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Reviews

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Add Rating & Review

All Reviews for Crisp Coconut and Chocolate Pie

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

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All Reviews for Crisp Coconut and Chocolate Pie

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest