Chocolate-Coconut Pie Shell
This is a sweet, chewy crust that's perfect for cream, fruit or custard pies.
2 ounces unsweetened baking chocolate
2 tablespoons butter
2/3 cup powdered sugar
2 tablespoons hot water
1 1/2 cups sweetened flaked coconut
- Combine butter and baking chocolate in top of a double boiler. Stir over simmering water until chocolate melts. Set aside.
- Mix powdered sugar and hot water in a small bowl; add to the chocolate mixture, stirring well. Stir in flaked coconut.
- Generously butter a 9-inch pie plate; firmly press coconut mixture into bottom and up sides of pan. Cover and refrigerate until firm, at least 1 hour.
Makes 1 (9-inch) pie crust.