There is just something about coconut that makes me think of springtime.
Maybe I think about bird’s nests and Easter baskets. But I just love cooking and baking with it when spring rolls around. And this chocolate pie is one of my favorite ways to bake with coconut. You see, the entire crust is coconut, which is then filled with the most decadent chocolate ganache. 5 ingredients is all it takes. And with little fuss time because while the crust is baked for about 20 minutes, the creamy chocolate filling is poured and the pie is then chilled. This is truly a treat for a special occasion.
Along with my love of baking goes my love of collecting vintage bakeware. I have quite a collection of old vintage pie tins. Being a New England girl at heart, my favorite is the New England Table Talk Pies. Those were the pies of my childhood!
The pie crust is unique but easy. Combine coconut and butter and press it into your pie plate. The filling is simply hot cream poured over your chocolate bits with a dash of vanilla, a pat of butter, and a pinch of salt!
Bake the crust and then fill, chill and slice!
I’ve made this enough times over the years that I’ve adapted it to really be a 50-50 partnership between the coconut and the ganache. It makes me feel like I’m eating one of my favorite candy bars.
- 1 (14 ounce) bag of sweetened coconut
- 8 ounces of semi sweet chocolate, finely chopped
- 1¼ cups of heavy cream
- 4 Tablespoons of softened butter, divided
- 1 teaspoon of pure vanilla extract
- pinch of salt
- Preheat your oven to 350°F.
- In the bowl of your food processor, process three Tablespoons of the butter and ⅓ of the coconut until the mixture forms a ball.
- Transfer the ball to a medium bowl and sprinkle the remaining coconut over the mixture.
- Work the coconut into the butter ball mixture with your fingers.
- Place a 9 inch pie plate on a parchment lined baking sheet.
- To form the crust, press the coconut mixture on the bottom and up the sides of the pie tin.
- Leave the coconut along the top edges loose and fluffy.
- Place a foil ring or a pie crust ring over the coconut edge to prevent the coconut from browning too quickly or burning.
- Bake the coconut crust until the center begins to brown, about 10-15 minutes.
- Then remove the foil and continue to bake an additional 5-7 minutes.
- Transfer the crust to a wire rack to cool completely.
- Place your chopped chocolate in a medium heat proof bowl.
- In a small saucepan, bring the cream just to a boil.
- Pour it over the chocolate and let it sit for 10 minutes.
- Add the vanilla, 1 Tablespoon of butter, and pinch of salt and stir the mixture until the chocolate is completely melted and all the ingredients are combined.
- Pour the chocolate into the coconut crust.
- Refrigerate the pie until the filling is set, at least one hour or up to a day.