4 Ingredient Chocolate Coconut Pie

My name is Tom and I enjoy long walks on the beach and baking.

I’m kidding. I hate walking on the beach because I sweat, and baking is, uh, how do I say this nicely? Better left to my wife.

But this pie can’t even be considered baking. In full disclosure, I’ve never made it. But I’ve eaten it. A lot of it. And I’ve watched my wife make it while I licked the spoon, so that should count.

This is totally not healthy, but it’s tasty. And easy. While I always advocate making mass gains with solid, clean meals, sometimes you just have a sweet tooth, or you need an extra caloric boost. When that’s the case, eat sweets that are real. This is made with chocolate, cream, coconut, and butter. If you can find minimally processed shredded coconut, this makes it hands down better for you than a box cake mix or ice cream laden with preservatives and chemicals. It’s all about making smart choices when it comes to pigging out!

So make this soon or beg someone in your life to make it for you. Dig in, enjoy this, and get your butt back to meat and veggies tomorrow!

Chocolate Coconut Pie

Serves 8
Prep time 20 minutes
Cook time 20 minutes
Total time 40 minutes
Meal type Dessert
Misc Serve Cold
Website Martha Stewart
This chocolate and coconut pie is deceptively simple. It is a clean dessert, but is rich and decadent. Perfect for the holidays or dinner parties.

Ingredients

Crust

  • 4 tablespoons unsalted butter (softened)
  • 11oz shredded coconut

Filling

  • 1 1/4 cup heavy cream
  • 8oz chocolate (bittersweet or dark works best, but semi-sweet is okay too)

Directions

Crust
Step 1
Preheat the oven to 350.
Step 2
In a food processor (we use a blender), grind 1/3 of the coconut. Add the softened butter and mix until it makes a ball.
Step 3
In a bowl, mix the coconut butter mixture with the remaining coconut.
Step 4
Spread the mixture out on the bottom of the pie pan and up the sides to form the crust.
Step 5
Cover the edges with foil (to prevent burning) and bake for 10-15 minutes. Remove the foil and bake another 4-6 minutes until the crust begins browning. Let cool completely before adding the filling.
Filling
Step 6
Heat the cream over low heat on the stove until little bubbles form on the edge. (Don't let it fully boil)
Step 7
Place your chocolate in a large heatproof bowl. Pour the heated cream over it and let sit for 10 minutes.
Step 8
Stir the mixture slowly until well blended.
Step 9
Pour the chocolate mixture over the cooled crust and refrigerate from 1-24 hours. Serve chilled.

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