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Crisp Coconut and Chocolate Pie

User Rating 3 Star Rating (1 Review)


Crisp Coconut and Chocolate Pie

Chocolate Coconut Pie

Clarkson Potter
This delicious chocolate pie recipe only has four ingredients: butter, coconut, cream and chocolate. Very simple in nature but with quality ingredients the taste is divine!

Reprinted with permission from Martha Stewart's New Pies and Tarts (Clarkson Potter 2011).

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: Makes 1 9-inch pie.


  • for the crust

  • 4 tablespoons unsalted butter, softened
  • 11 ounces (about 6 cups)sweetened shredded coconut
  • for the filling

  • 1 1/4 cups heavy cream
  • 8 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped


  1. Make the crust: Preheat 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.
  2. 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 (see page 324) over edge to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil, and bake until edges are browned, 4 to 6 minutes more. Transfer crust to a wire rack to cool completely.
  3. 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. Pour into coconut crust. Refrigerate until filling is set, 1 hour or up to 1 day.

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User Reviews

Reviews for this section have been closed.

 3 out of 5
Chocolate Coconut Crispy Pie, Member JoyCatalanPimentel

Maybe its also nice if we put or sprinkle, fold rather an ounce of nuts with the chocolate. That's all but it really yummy!..=0))

4 out of 9 people found this helpful.

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