4 T. unsalted butter, room temp.
6 C. sweetened coconut
16 oz. bittersweet baking chocolate (60% Cacao) I used Ghirardelli
2 C. heavy whipping cream

4 T. unsalted butter, room temp. 6 C. sweetened coconut 16 oz. bittersweet baking chocolate (60% Cacao) I used Ghirardelli 2 C. heavy whipping cream

Using a food processor, pulse together the butter and 4 C. of the coconut. Once well combined (about 1 minute) remove to a bowl and add in remaining coconut and using your hands mix it all together. Press the mixture into a 10" pie plate, pushing it up on the edges. Place the pie plate on a cookie sheet and wrap the edges with tin foil. Bake in a 350 degree oven until coconut begins to brown, remove the tin foil and brown the edges. Once browned, remove from oven and cool completely. Chop the chocolate and place in a heat proof bowl. In a pot over medium heat, bring the cream to a low boil (watch carefully not to burn). Once the cream is well heated remove from heat and pour over chocolate. Do not stir, letting this mixture sit for 5 minutes. Using a wooden spoon, begin to stir the chocolate and cream together. It will become shiny and smooth. Once well mixed, pour into the cooled coconut crust. Place in fridge for 2 hours to set. Small portions are recommended as this is really a rich pie.