Last weekend was Dad's birthday. Typically, he's a German Chocolate Cake kind of guy, but as we've been enjoying low carb foods, I found this recipe to be a good substitute for him. It turned out excellent... particularly the toasted coconut crust and didn't last long once the family cut into it. The next day dad called me and said, "I just ate a fourth of the pie for dinner." What a compliment!
For the crust you'll need:
4 tablespoons unsalted butter
11 ounces of unsweetened shredded coconut
1/4 cup sugar substitute
For the filling you'll need:
1 cup heavy cream
8 ounces bittersweet chocolate (I used Hershey's Extra Dark 60 percent cacao), finely chopped
1/4 cup sugar substitute
Preheat the oven to 350 degrees. In a food processor, combine the butter, coconut, and sugar substitute until the mixture forms a ball. Place into a medium size bowl.
In a 9 inch pie plate, press the coconut mixture onto the bottom and up the sides to form crust.
Bake until the center begins to brown, about 15 minutes. Transfer the crust to a wire rack to cool completely.
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| Toasted coconut crust |
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To make the filling, bring the cream to a boil in a saucepan. Coarsely chop up the chocolate and place in a mixing bowl. Pour the hot cream over the chocolate. Allow to sit for 10 minutes, then stir until the chocolate is completely melted and the mixture is combined.
Pour into the coconut crust and refrigerate until the pie becomes firm.
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