4 T unsalted butter, softened
11 ounces sweetened shredded coconut
Filling
1 1/4 c heavy cream
8 oz bittersweet chocolate, finely chopped
Preheat over to 350. Mix butter with 1/3 of coconut until mixture forms a ball. Sprinkle remaining coconut and mix with fingers. Press into pie plate evenly. Cover edges with foil and cook for 15 minutes, remove foil, and bake until edges are browned, 4-6 more minutes. Cool completely.
When the crust is ready for the filling, bring cream just to a boil and pour over chocolate in a separate bowl. Let sit for 10 minutes while it melts and then stir to melt completely. Pour into crust, refrigerate for 1 hour.
This was from page 86 of Martha's Pies and Tarts book, and it was probably my favorite one. I love coconut and chocolate!
1 comment:
This sounds fabulous! I love coconut and chocolate too. Jason won't eat anything with chocolate, but I could make it for women's night. :) Thanks for sharing!
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