GLUTEN FREE 5 INGREDIENT CHOCOLATE COCONUT PIE
- Ready In:
- 35mins
- Ingredients:
- 5
- Yields:
-
1 pie
- Serves:
- 8
ingredients
-
For the crust
- 4 tablespoons unsalted butter, softened
- 6 cups sweetened coconut
-
For the filling
- 1 cup heavy cream
- 4 ounces bittersweet chocolate
- 4 ounces semisweet chocolate, finely chopped
directions
-
Directions:
- 1. Make the crust: Preheat the oven to 350ºF. In a food processor, process butter and one-third of the coconut until it forms a ball, 1-2 minutes. Transfer to a medium bowl. Sprinkle remaining two-thirds coconut over mixture and combine with your fingers.
- 2. Place a 8-inch pie pan on a baking sheet. Press coconut mixture into bottom and up the sides of the pan to form a crust, leaving the top edges loose and fluffy. Place a foil ring over edge to prevent from burning. Bake until center begins to brown, 10-15 minutes; remove foil and bake until edges are browned, 4-5 minutes more. Keep an eye on it because the coconut burns quickly! Remove and let it cool.
- 3. Make the filling: Bring cream just to a boil in a small saucepan; pour over chocolate in a medium heatproof bowl. Let it sit 5 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. Garnish with toasted almonds and shaved unsweetened coconut.
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