Chocolate Ganache Coconut Pie
2 cups of UNsweetened coconut flakes
4 tbsp of butter*
2 tbsp of coconut oil
drizzle of honey to taste (use local, raw honey!)
Filling:1/2 cup heavy cream
1 cup dark chocolate chips
1 tsp vanilla
*I used salted butter because the salt adds a bit to balance the sweetness. If you use unsalted butter you might add a pinch of sea salt to the crust. I actually added a tiny pinch extra to the crust anyway.
Spread coconut flakes on a cookie sheet and place in the middle of your oven. Broil on high, watching VERY closely. Stir a few times until nicely toasted. While coconut flakes are toasting, in a medium size bowl melt the butter and coconut oil in the microwave. (You can use the stovetop and transfer to a bowl also.)
Add coconut flakes to butter and coconut oil and stir until well moistened. Drizzle in a very small amount of honey and taste. You want the crust slightly sweet, but not too much!!
Press coconut flakes into an ungreased pie plate, pushing them up the sides. Then drizzle a thin layer of honey on top of the coconut flakes.
In the same bowl (as to reduce the amount of dirty dishes!) Heat the heavy cream until warm to the touch, but not boiling. (Or again, use a pot and transfer to the bowl.) Add in chocolate chips and stir. At first it'll look like milk chocolate. Keep stirring, suddenly it'll get darker and glossy looking. Add vanilla.
Pour chocolate into the crust and refrigerate for at least two hours. Enjoy! This pie was rich enough that we cut it into about 16 pieces and everyone was satisfied!