This is the perfect recipe…
Excellent flavor, a small ingredient list (4 to be exact), a short prep time (max 20 minutes of hands on time), and a great presentation. What more could you ask for?
And it is gluten free! My friend Jason bemoans the lack of desserts he can eat since most bakery treats contain gluten. I am super excited to find this recipe because it is lovely in the eyes of most beholders.
Coconut-Crusted Chocolate Cream Pie
(originally from Martha Stewart’s New Pies and Tarts)
- 4 tablespoons unsalted butter, softened
- 11 ounces sweetened shredded coconut
- 1 cup heavy cream
- 8 ounces bittersweet chocolate (I used Ghirardelli’s 60% cacoa chocolate)
Preheat the oven to 350°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.
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 5 minutes more. Transfer pie plate to a wire rack to cool completely.
Bring 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. (I used a whisk to combine mine better.) Pour into coconut crust. Refrigerate until filling is set, 1 hour or up to 1 day.