Friday, August 10, 2012

Chocolate Coconut Pie

Simply elegant, simply scrumptious, simply simple.

Mix together 5 cups (about 1 1/2 packages) sweetened flaked coconut with 1/2 cup softened butter.

Press into a 9" pie pan and cover edges with foil.  Bake 10-15 minutes at 350' until inside crust is light brown.  Remove foil and brown edges (about 5 minutes).  Cool completely.
Chop 1 cup bittersweet chocolate. (I used Ghiradelli 60% cacao).  Heat 1 cup heavy cream to boiling.  Pour over chocolate and let sit 10 minutes.  Stir until completely melted and pour into crust.

Refrigerate until set (at least an hour).

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