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1
Preheat oven to 350 F.
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2
To make the crust: In a medium sized bowl combine the butter and 1/3 of the coconut (doesnt have to be totally precise).
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3
Once combined, then mix it together with the rest of the shredded coconut.
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4
Place the mixture into a greased 9-inch pie pan, and press into the bottom and up the sides of the pan to form the crust.
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5
Place a foil ring over edge of the crust to prevent burning, and bake for 10-15 minutes.
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6
Then remove the foil and continue to bake the pie until edges begin to turn brown (about 5 minutes).
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7
Take the crust out of the oven, and place on wire rack to cool completely.
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8
You can turn off the oven at this point.
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9
To make the filling, put the chopped chocolate in a heat proof bowl and set it aside.
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10
Bring the cream to a boil in a small saucepan.
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11
Then remove the pan from the heat and pour it over the chopped chocolate.
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12
Let it sit for 10 minutes and then stir the chocolate mixture until smooth.
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13
Pour into the crust, smooth the top and refrigerate for at least an hour.
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14
(This pie can only last for a day, so be sure to eat it quickly!)
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15
Makes 6-8 servings, depending on how you cut the pieces.
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16
Adapted from Martha Stewarts Crisp Coconut and Chocolate Pie.
