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1.
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Preheat oven to 350 degrees F.
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2.
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In a food processor, combine the softened butter with 1/3 of the coconut and process until it comes together.
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Slowly add the remaining coconut.
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If it gets too thick to process, remove to a bowl and mix the rest by hand.
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3.
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Place a 9-inch pie pan onto a parchment-lined baking sheet.
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Press coconut mixture into the bottom and up the sides of the pie pan, leaving the top edges loose and fluffy.
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4.
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Make a foil ring to prevent the edges from burning: Tear off a piece of foil about 3 times the length of the pan.
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Fold it lengthwise twice.
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Wrap it around the pie so it covers the crust.
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5.
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Bake for 10-15 minutes or until the center starts to brown.
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Remove foil ring and bake another 3-5 minutes or until edges are browned.
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6.
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Cool completely on a wire rack.
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For the filling:
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1.
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Pour chocolate chips into a heatproof bowl.
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2.
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Scoop the coconut cream from the canned coconut milk into a measuring cup.
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If you have less than 1 cup of cream, finish filling the measuring cup with the coconut liquid.
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Pour into a small saucepan and bring to a boil over medium heat.
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3.
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Pour over chocolate chips and stir until completely smooth.
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This may take a few minutes.
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4.
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Pour into cooled crust and place uncovered in the refrigerator until set, at least 2 hours or up to 1 day.
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(Adapted from a Martha Stewart recipe.)
