Crisp Coconut and Chocolate Pie

1. 1

   Make the crust: Preheat oven to 350F.

2. 2

   In a food processor, process butter and one-third of coconut until mixture forms a ball, 1 to 2 minutes.

3. 3

   Transfer to a medium bowl.

4. 4

   Sprinkle remaining two-thirds coconut over mixture, and combine with your fingers.

5. 5

   Place a 9-inch pie plate on a parchment-lined rimmed baking sheet.

6. 6

   Press coconut mixture into bottom and up sides of pan to form crust, leaving top edges loose and fluffy.

7. 7

   Place a foil ring (see page 324) over edge to prevent burning.

8. 8

   Bake until center begins to brown, 10 to 15 minutes; remove foil, and bake until edges are browned, 4 to 6 minutes more.

9. 9

   Transfer crust to a wire rack to cool completely.

10. 10

    Make the filling: Bring cream just to a boil in a small saucepan; pour over chocolate in a medium heatproof bowl.

11. 11

    Let sit 10 minutes, then stir until chocolate is completely melted and mixture is combined.

12. 12

    Pour into coconut crust.

13. 13

    Refrigerate until filling is set, 1 hour or up to 1 day.

* Per serving · 4 servings · Values may vary.

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