Chocolate Ganache Coconut Pie

If you like coconut and chocolate you will love this pie. It takes like a Mounds candy bar, except oh, so much better. It's really as easy as pie to make. Haha. But you'll have to forgive me because this is a "cooks" recipe. I'm not a baker and I don't do well with measuring. So realize that this pie was NOT measured, just a guess here and a taste there. But it'd be really hard to mess up, so dive in and please, don't forget to lick the bowl. I used coconut oil in the recipe, simply because coconut oil is really, really good for you. If you don't want to use coconut oil, then just use a bit extra butter in the crust and omit it in the ganache. No harm done.
-Amanda

Chocolate Ganache Coconut Pie

Crust:
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
honey

*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!