Food & Entertaining - Recipes

Martha Stewart's crisp coconut and chocolate pie

Who knew such a seductively sweet pie could be so simple? Martha Stewart makes this dessert recipe easy to enjoy.

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.

Ingredients
For the crust
  • 4 tablespoons unsalted butter, softened
  • 11 ounces (about 6 cups) sweetened shredded coconut

For the filling

  • 1 cup heavy cream
  • 8 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
Directions
1 Make the crust: Preheat the oven to 350°F. In a food processor, process butter and one-third of coconut until mixture forms a ball, 1 to 2 minutes. Transfer to a medium bowl. Sprinkle remaining two-thirds coconut over mixture and combine with your fingers.

2 Place a 9-inch pie plate on a parchment-lined rimmed 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.

3 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.

Makes one 9-inch pie.


For more Martha Stewart desserts, check out her yogurt and blueberry pie recipe.



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Excerpted from Martha Stewart's New Pies and Tarts by Martha Stewart. Copyright © 2011 by Martha Stewart. Excerpted by permissin of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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