Crisp Coconut and Chocolate Pie

Many of you have emailed me requesting the recipe for the chocolate gateau tart that we had on Thanksgiving. Jillian has emailed me the recipe, so here it is! (And, with only 4 ingredients, it couldn't be simpler to make!)






Crisp Coconut and Chocolate Pie

By Martha Stewart in Annual Recipes 2003

4 tablespoons unsalted butter, softened
11 ounces sweetened shredded coconut
8 ounces semisweet or bittersweet chocolate, finely chopped
1 1/4 cups heavy cream

1. Preheat oven to 350 F. Place butter and 1/3 coconut in the bowl of food processor fitted with the metal blade. Process until mixture forms a ball, 1 to 2 minutes. Transfer to medium bowl. Sprinkle remaining coconut over mixture and combine with your fingers.

2. Place 8 inch tart pan with removable bottom on a baking sheet. Press coconut mixyure into bottom and up sides to form crust, leaving the edges loose and fluffy. Place a ring of aluminum foil over edges to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil, and cook until edges are brown, 4 to 6 minutes. Transfer to a wire rack and cool completely.

3. Place chocolate in a medium heat-proof bowl. Bring cream to just to a boil in small saucepan, and pour over chocolate. Let sit 10 minutes, and then stir until chocolate is melted and combine. When cool, pour into coconut crust. Cover with plastic wrap, and transfer to refrigerator until filling is set, at least 1 hour. Cut into wedges, and serve.





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Enjoy! (And thanks, Jillian, for sharing!)