By food contributor Brittany

Pie is a must on our Thanksgiving menu BUT there’s just one problem, I don’t really like the traditional pie crust! I know I know, I feel guilty admitting it and I don’t feel like a true American but it’s the truth and I always feel left out during dessert when I don’t eat pie! So this coconut crust, which is also gluten free, is the perfect swap out for the traditional pie crust, and an extra plus.. it only takes 2 ingredients! This recipe is like an upscaled Almond Joy transformed into a pie, but for a much needed warning: it’s extremely chocolatey, rich, and well just perfect.

 

• 4 tbsp. unsalted butter, softened

• 6 cups of sweetened coconut

• 1 c. heavy cream

• 4 oz. bittersweet chocolate & 4 oz. semi-sweet chocolate, finely chopped

(the better quality the chocolate, the better taste it will have!)

• toasted almonds

Serve with vanilla bean ice cream!

 

Directions:

1. Make the crust: Preheat the oven to 350ºF.  In a food processor, process butter and one-third of the coconut until it forms a ball, 1-2 minutes.  Transfer to a medium bowl. Sprinkle remaining two-thirds coconut over mixture and combine with your fingers.

2. Place a 8-inch pie pan on a baking sheet.  Press coconut mixture into bottom and up the sides of the pan to form a crust, leaving the top edges loose and fluffy.  Place a foil ring over edge to prevent from burning.  Bake until center begins to brown, 10-15 minutes; remove foil and bake until edges are browned, 4-5 minutes more.  Keep an eye on it because the coconut burns quickly!! Remove and let it cool.

3. Make the filling: Bring cream just to a boil in a small saucepan; pour over chocolate in a medium heatproof bowl.  Let it sit 5 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. Garnish with toasted almonds and shaved unsweetened coconut.