This pie is rich.
I've had Martha Stewart's crisp chocolate and coconut pie recipe pinned for awhile.
Then, last week, Michelle's chocolate macaroon pie recipe popped up in my reader.
And then I remembered I had sweetened coconut hanging out in the fridge, compliments of my mother in law whose fridge is always full. The coconut was just waiting for the appropriate recipe to come along. Well, the waiting was over.
This recipe only takes 4 ingredients:
- 5-6 cups sweetened coconut
- 1/4 cup butter
- bittersweet chocolate
- 1 cup heavy cream (or coconut milk)
I didn't have any baking chocolate, but I did have cocoa, coconut oil, and honey.
I basically took bits and pieces from each recipe. Martha's crust, Michelle's filling (using some substitutions.)
The ingredients actually morphed into a pie. And it resembled the pictures! :)
Here's what I did-
I followed Martha's recipe for the coconut crust.
5-6 cups sweetened shredded coconut
1/4 cup butter
Preheat oven to 350. Melt butter. Mix with coconut. Press into pie plate. Bake for 15-20 minutes. Cover edges for part of the time so they don't get overdone. Remove when lightly brown and let cool.
I based the filling off of Michelle's recipe, but with alterations.
1 cup plus 1/8 cup cocoa powder (18 Tablespoons)
1/2 cup coconut oil (8 Tablespoons)
1/4 cup honey (or more)
1 cup heavy cream (or coconut milk)
Melt and mix in a double boiler. Pour it into the crust. Chill it. Eat it.
So, mine ended up being a 6 ingredient pie.
I took some quick photos while we ate it. It was actually somewhat easy to use restraint and make it last a few days because it was so rich!
The filling is kind of like primal fudge, but stronger, even less sweet, and obviously without nut flavor.
If there was ever a primal or paleo chocolate coconut pie, I think this would be it. Enjoy!
(sharing recipes and menus at Musings of a Housewife)