Ingredients

Makes one 8-inch pie

　　4 tablespoons unsalted butter, softened

　　11 ounces sweetened shredded coconut (about 6 cups)

　　8 ounces semisweet or bittersweet chocolate, finely chopped

　　1 1/4 cups heavy cream

　　

Step 1

Preheat the oven to 350°F. Place the butter and one-third of the coconut in the bowl of a food processor fitted with the metal blade. Process until the mixture forms a ball, 1 to 2 minutes. Transfer to a medium bowl. Sprinkle the remaining coconut over the mixture, and combine with your fingers.

　　

Step 2

Place an 8-inch tart pan with a removable bottom on a baking sheet. Press the coconut mixture into the bottom and up the sides of the pan to form a crust, leaving the top edge loose and fluffy. Place a ring of aluminum foil over the edges to prevent burning. Bake until the center begins to brown, 10 to 15 minutes; remove the foil, and cook until the edges are browned, 4 to 6 minutes. Transfer to a wire rack to cool completely.

　　

Step 3

Place the chocolate in a medium heatproof bowl. Bring the cream just to a boil in a small saucepan, and pour over the chocolate. Let sit 10 minutes, and stir until the chocolate is melted and combined. Let cool, and pour into the coconut crust. Cover with plastic wrap, and transfer to the refrigerator until the filling is set, at least 1 hour. Cut into wedges, and serve.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.