crisp coconut and chobolate pie


We sure are blessed to have a lot of family and friends who don’t mind spending a few hours here and there helping us get all those small things done. It’s all those things that if they were left up to us would consume ALL our time, leaving us no time for anything else. It’s things like packaging greeting cards, and tying bundles of recipe cards together, and just getting everything all ready to go in general – so that when you buy something, it can go right in a box and be sent straight to you!

Every couple of weeks or so, it seems, we have what we’ve come to call “work days” where we welcome helpers to the barn to do just that – help us out! These groups mostly consist of aunts, neighbors, friends, and usually our moms as well. A lot of work gets done (Thank you guys!), but there is also a whole bunch of chatting, and laughing, and it seems like they always have a pretty good time! We compensate them for their work, of course, and we like to feed them lunch too!

This week’s lunch included a pie – a crisp coconut and chocolate pie to be exact. This recipe was passed down to me from…Martha Stewart, and it is super simple and easy to make. It only has four ingredients, but you’d never guess that if you didn’t know. It’s actually kind of fancy! A buttery crisp coconut crust, filled with a silky smooth chocolate ganache. Cut the pieces small – this one is rich!


Crisp Coconut and Chocolate Pie

For the crust:
4 tablespoons unsalted butter, softened
11 ounces (about 6 cups) sweetened shreddedcoconut

For the filling:
1 cup heavy cream
8 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped


Preheat the oven to 350F. In a mixing bowl, cut the butter into one-third of coconut until mixture forms a ball. Sprinkle the remaining two-thirds coconut over mixture and combine with your fingers.

Place a 9-inch pie plate on a 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 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 5 minutes more. Transfer crust to a wire rack to cool completely.

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.

:: Carrie ::