Pinspired: Crisp Coconut and Chocolate Pie

Happy New Year y'all!

Hopefully you rang in 2012 doing something fabulous last night. Today I have another Pinspired post, I promise you will want to make this pie ASAP!

Hi! I'm Allison from Feeding My Temple!

Ruthie has given me the opportunity to share what Pinspires me! Thanks, Ruthie!! Pinterest is seriously like my crack. I cannot tell you how many days hours I have spent pinning! Don't worry, I actually make/do a lot of things I pin., so it's time well spent...right??


I recently did a four part pie series! Go here (Lemon Meringue), here (Banana Pudding, also from Pinterest), and here (Cherry Apple Tart) for the first three pies! I was really torn on my last pie for the series. Both of my choices were Pinterest inspired:

 Mini Pecan Pies

OR

 Chocolate Pie with a Toasted Coconut Crust

What did I do when I found myself in this situation? Turned to Facebook and Twitter, of course!

 The vote? 

Chocolate won by a landslide. 

This is actually a Martha Stewart recipe, but when I made my list of ingredients, I saw it called for 11 ounces of coconut and in parenthesis it said (6 cups). Being in a rush (which never happens to me), I didn't stop and think about the conversion. 11 ounces does NOT equal 6 cups. Not even close. I stupidly bought 6 CUPS of coconut. Sigh. Needless to say, when it came time to make the pie....11 ounces wasn't correct either. Awesome. I figured it out and it actually turned out really well. This pie reminds me of a Mounds candy bar, which in my world is a good thing. I was also told by a reader that this pie is gluten free! Win! 

Crisp Coconut and Chocolate Pie

Prep Time: 20 minutes

Bake: 350 degrees for 20 minutes 

Cool: 15 minutes

Yield: 8-10 servings

Ingredients

For the crust:

One 14 ounce package shredded sweetened coconut

5 tablespoons butter

For the filling:

1 cup heavy cream

8 ounces bittersweet chocolate, finely chopped

Directions

Make the crust: 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.

Place a 9-inch pie plate on a parchment-lined rimmed baking sheet. 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, 15-20 minutes; remove foil and bake until edges are browned, 4 to 5 minutes more. Transfer crust to a wire rack to cool completely.

Make the filling: 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. 

Enjoy!