Chocolate Coconut Crunch Pie

Chocolate Coconut Crunch Pie
Chocolatier Aug/Sep 1994

Chocolate coconut crust:
Nonstick cooking spray
14 ounces semisweet chocolate, coarsely chopped
2 tablespoons unsalted butter
1 1/2 cups oven-toasted rice cereal, such as Rice Krispies
1/2 cup shredded sweetened coconut

Filling:
8 ounces bittersweet chocolate, coarsely chopped
2 tablespoons water
1 tablespoon unsalted butter
1/8 teaspoon salt
1 1/4 cups heavy cream
1/2 cup cream of coconut, such as Coco Lopez
2 teaspoons vanilla extract

Make the chocolate coconut crust:
1. Spray the bottom and side of a 9-inch pie pan well with nonstick cooking spray. In the top of a double boiler set over hot, not simmering, water, melt the chocolate and butter, stirring frequently, until smooth. Remove the top part of the double boiler from the bottom and stir in the salt. Allow the chocolate mixture to cool for 15 minutes.
2. In a large bowl combine the melted chocolate mixture with the cereal and the coconut. Scrape the mixture into the prepared pan. Using a small offset metal cake spatula, spread the mixture evenly onto the bottom and side of the pan, covering it completely. Refrigerate the crust while preparing the filling.

Make the filling:
3. In the top of a double boiler set over hot, not simmering, water, melt the chocolate and butter, stirring frequently, until smooth. Remove the top part of the double boiler from the bottom and stir in the salt. Allow the chocolate mixture to cool for 15 minutes.
4. In a large, chilled bowl combine the cream, cream of coconut and vanilla. Using a hand-held electric mixer, beat the mixture until soft peaks begin
to form.
5. Using a large rubber spatula, fold one-third of the whipped cream mixture into the chocolate mixture to lighten it. Fold in the remaining cream mixture.
6. Scrape the filling into the prepared crust, smoothing the top with a cake spatula. Refrigerate the pie for at least 30 minutes before serving (the pie is very difficult to slice otherwise).