Chocolate Coconut Pie (Easy)

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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.)

* Per serving · 4 servings · Values may vary.