Recipe: GLUTEN FREE 5 INGREDIENT CHOCOLATE COCONUT PIE
Description: GLUTEN FREE 5 INGREDIENT CHOCOLATE COCONUT PIE
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Ingredients: [{"text": "4 tablespoons unsalted butter, softened"}, {"text": "6 cups sweetened coconut"}, {"text": "1 cup heavy cream"}, {"text": "4 ounces bittersweet chocolate"}, {"text": "4 ounces semisweet chocolate, finely chopped"}]
Instructions: Directions:.
1. Make the crust: Preheat the oven to 350&ordm;F.  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.
