Crisp Coconut and Chocolate Pie

Name: Crisp Coconut and Chocolate Pie
Yield: makes one 9-inch pie
Ingredients: 4 tablespoons unsalted butter, softened; 11 ounces (about 6 cups) sweetened shredded coconut; 1 1/4 cups heavy cream; 8 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped

January 24, 2012

Despite its chic appearance, this dessert is really an uncomplicated icebox pie at heart. And it’s gluten-free, to boot. The pie requires only four ingredients—butter, chocolate, cream, and shredded coconut. The press-in crust comes together in seconds in a food processor. After it’s baked, the shell is filled with velvety ganache, which sets to a lovely, smooth sheen.

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