Crisp Coconut and Chocolate Pie

Posted by on January 2, 2012

Martha Stewart’s coconut and chocolate pie is easy to make and full of rich chocolate.

Crisp Coconut and Chocolate Pie


  • 4 tablespoons unsalted butter, softened
  • 11 ounces sweetened shredded coconut
  • 1 cup heavy cream
  • 8 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped


  1. First, make the crust. Preheat the oven to 350 F.
  2. In a food processor, process the butter and roughly one-third of the coconut until the mixture forms a ball, about 1 to 2 minutes.
  3. Move mixture to a medium bowl, and use your hands to mix in the remaining coconut.
  4. Place a 9-inch pie plate on a baking sheet. Press the coconut mixture into the pie plate to form the crust. Leave the edges loose and fluffy.
  5. Cover edge with a foil ring to prevent burning.
  6. Bake until the center begins to brown, about 10 to 15 minutes.
  7. Remove foil and bake until edges are brown, about 5 more minutes.
  8. To make the filling, bring the cream to a light boil in a small saucepan.
  9. Pour over chocolate in a medium heatproof bowl.
  10. Let sit 10 minutes, then stir until chocolate is completely melted and combined with cream.
  11. Pour into coconut crust, and refrigerate until filling is set, about 1 hour to 1 day.