Crisp Coconut and Chocolate Pie - unsalted butter

Method

• Make the crust: Preheat oven to 350F.
• In a food processor, process butter and one-third of coconut until mixture forms a ball, 1 to 2 minutes.
• Transfer to a medium bowl.
• Sprinkle remaining two-thirds coconut over mixture, and combine with your fingers.
• Place a 9-inch pie plate on a parchment-lined rimmed baking sheet.
• Press coconut mixture into bottom and up sides of pan to form crust, leaving top edges loose and fluffy.
• Place a foil ring (see page 324) over edge to prevent burning.
• Bake until center begins to brown, 10 to 15 minutes; remove foil, and bake until edges are browned, 4 to 6 minutes more.
• Transfer crust to a wire rack to cool completely.
• Make the filling: Bring cream just to a boil in a small saucepan; pour over chocolate in a medium heatproof bowl.
• Let sit 10 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.