Need I say more than the title? This pie is heavenly! The combination between the chocolate filling and the coconut crust is absolutely perfect. Enjoy!
For the crust:
-4 Tbs unsalted butter, at room temperature
-11 oz sweetened coconut flakes (make sure you actually weigh this one, as you don't want the crust to be too thin or too fat)
For the filling:
-1 cup heavy cream
-1 1/4 cup semi sweet chocolate chips
Preheat oven to 350 F. Place a pie dish on top of a cookie sheet and set aside.
Mix the butter with 2 cups of the coconut flakes (you can use the food processor or do it by hand). Mix until well incorporated. Move mixture into a bowl and add remaining coconut. Using your hands, mix very well. Press mixture on the bottom and sides of the pie plate. Cover the edges of the pie crust with foil. Bake in preheated oven for 15 minutes. Remove the foil and bake for 5 more minutes so that the edges cab brown a little too. Remove from the oven and place pie dish onto wire rack until completely cooled.
Bring the heavy cream to a boil. Place the chocolate chips in a bowl. Pour boiling cream over chocolate and let it sit for 10 minutes. Mix until chocolate is completed melted. Pour mixture over cooled crust.
Cover loosely and refrigerate for at least 1 hour (up to a day).
Slice and enjoy!