chocolate coconut pie
  • 4 tablespoons unsalted butter, at room temperature
  • 11 ounces of sweetened shredded coconut, a little over ¾ of a 14-ounce bag
  • 12 ounces (3 4-ounce bars) bittersweet chocolate, preferably 60% - you can also use semisweet, if you're not a fan of bittersweet chocolate
  • 1½ cups heavy whipping cream
  1. Preheat your oven to 350 degrees. We're going to make the crust first. Measure out your coconut. I have a scale, so I just measured out a bit over 10-ounces.
  2. I used a 14-ounce bag and had just a little under a lightly packed cup leftover in the bag. Basically, if you don't have a scale, just pour a little over ¾ of the bag in a bowl. You can double-check that you have enough coconut by pouring the remainder into a 1-cup measuring cup.
  3. Ok, the recipe calls for you to throw one-third (roughly 4-ounces) of the coconut plus the 4 tablespoons of butter into a food processor and process until the mixture forms a ball. Ok, mine did not form a ball and maybe it was because my food processor was to big and I should have used my mini food processor, but it doesn't really matter because all you're looking to do is mix the butter with one-third (roughly 4-ounces) of the coconut. By the way, I have since used my mini prep and it works great, you do have to scrape down the sides a bit in-between processing. If you don't have a scale, 4-ounces is roughly 1⅓ loosely packed cups. Throw the remaining two-thirds of the coconut into a small or medium-sized bowl, and set aside.
  4. You can blend the butter and the one-third coconut 3 ways, in a large food processor, a smaller one like a mini-prep, or by hand. Process the mixture for about 1-2 minutes or until its combined. I used my food processor and had to take a spatula and wipe down the sides a few times, but it worked.
  5. Add the coconut butter mixture to the bowl with the remaining two-thirds coconut, and combine with your fingers until everything is mixed together well.
  6. Place a 9-inch pie dish or tart pan onto a parchment-lined rimmed baking sheet. Press the coconut mixture onto the bottom and up the sides of the pie dish to form a crust, leaving the top edges a bit loose and fluffy.
  7. Next you're going to make a foil ring so the edges of the crust don't burn while the middle is browning. Take a piece of tin foil and use a pencil to trace around the bottom of your pie dish.Fold the tin foil in half and cut out the circle that you traced. You will use the outer part of the foil to make the foil ring. Recycle the rest.
  8. Unfold the foil and place it around the outer edge of the pie, making sure to cover the top of the crust.
  9. Here's the part of the recipe that will vary depending on your oven and what pie dish you use. The original recipe used a pie tin and called for the middle crust to brown in 10-15 minutes with the foil ring on, and then for 4-5 minutes more (with the foil ring off) for the rest of the crust to brown evenly. Your pie make take this short of a time to brown if you're using a pie tin. I've made this pie 3 times and it took mine a lot longer to brown to the consistency that I liked (like 25-35 minutes total).
  10. If you're using a ceramic pie dish such as I did, then place your pie in the oven for 9-10 minutes with the foil ring on. The middle of your crust should be a bit browned, (mine usually isn't) but don't worry if it's not, as it will brown as it bakes up. Take off the foil ring and cook your crust until all if the crust browns evenly, anywhere from 15-25 minutes. Please keep checking to see that your crust isn't getting to browned in one area, and if it is, then put some foil over that section. This step is basically a watch and see process and not a time to leave the kitchen and do other things.
  11. Transfer pie crust to a wire rack to cool completely.
  12. Once your pie crust has cooled, its time to make the gnache filling. Chop up your chocolate. I like to use a serrated knife when chopping up my chocolate.
  13. Put your chopped chocolate into a medium-sized heatproof bowl and measure the 1½ cups of heavy cream.
  14. Pour the cream into a small sauce pan over medium-low heat. Bring cream just to a boil. You will see small bubbles forming on the edge of the pan.
  15. Pour the cream over the chopped chocolate and let it sit for 10 minutes! I take out my handy dandy timer and set if for 10 minutes.
  16. Stir to combine with a spatula making sure to scrape the bottoms and sides so that all the chocolate is melted and combined with the cream. At first it might seem like there's more cream than chocolate, but keep stirring and the chocolate and cream will blend together to create this dark rich and shiny gnache.
  17. Pour the chocolate gnache into your cooled coconut crust. Refrigerate until the filling is set, anywhere from 1 hour till one day. Take the set pie out about an hour before you're going to slice into it. I find that it slices better when at room temperature.
  18. Slice up a thin piece and top it with some whipped cream. I use a cake spatula to scoop out the slices. Enjoy!
Recipe by Marin Mama Cooks at