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Use this recipe to make our Coconut Cream Pie.

Martha Stewart Living, February 2003

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Yield:
Makes one 9-inch crust
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Ingredients

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Directions

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  • Preheat oven to 325 degrees. Lightly coat a 9-inch glass pie plate with cooking spray; set aside. In a medium bowl, combine chocolate, butter, sugar, coconut, and salt. Using your hands, mix until well combined.

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  • Press mixture into bottom and all the way up sides of prepared pieplate. Bake until firm but not yet browned, about 20 minutes. Remove from oven; transfer to a wire rack to cool completely. Crust can be made up to 2 days ahead, and refrigerated, covered with plastic wrap.

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