Pie doesn’t get any easier! This easy, four ingredient coconut chocolate pie recipe is gluten free, should be made ahead of time, and is like an almond joy in pie form. Chocolate plus coconut equals happiness in this pie.

For those of you who might enjoy another reason to eat pie, mark March 14th on your calendar and join the annual celebration of Pi Day! Somehow when you include the offering of coconut chocolate *pie*, celebrating the mathematical constant *Pi,* the ratio of a circle’s circumference (distance around the circle) to its diameter (distance across the circle—width) sounds a little more inviting.

Pi is approximately equal to 3.14, hence the date of celebration 3-14. Get it? Great! This coconut chocolate pie was made (and eaten!) in honor of my pie-loving friend who is a math professor at our alma matter. Her mathematical brain runs circles around mine but we speak the same language when it comes to pie…or ice cream…or chocolate…you get the idea. My only wish is that I could have shared this with her in person. Happy Pi Day!

The recipe for this coconut chocolate pie belongs to Martha Stewart. I spotted it in her book, *Martha Stewart’s Pies and Tarts*. Her Crisp Coconut and Chocolate Pie has a lot going for it:

- there are only four ingredients
- this pie is filled with the easiest chocolate ganache that you’ll ever make
- this is a GLUTEN FREE dessert!
- you can (and should) make this pie ahead of time so it is ideal for entertaining
- you will look like you’ve worked for hours even though the hands-on time for this pie is minimal
- this pie is phenomenal!

### Pin this coconut chocolate pie for later!

Print## Coconut Chocolate Pie

### Ingredients

- 4 Tablespoons butter, softened
- 11 ounces sweetened shredded coconut (I used one package which was 5-6 cups)
- 1 1/4 cups heavy cream
- 8 ounces bittersweet chocolate, finely chopped

### Instructions

- Preheat the oven to 350 degrees F.
- Use a food processor to combine the butter and half of the shredded coconut. Then put the mixture in a bowl and add the rest of the coconut. I used a spatula to help incorporate the shredded coconut. Press the mixture into a pie pan. Start in the middle and press towards the edges. The base of the crust should be packed tightly but the edges can be left loose.
- Cover the edges with a pie protector or make a circle with aluminum foil to cover the edges. Bake for 10-15 minutes or until the middle of the pie starts to brown. Let me note that I baked my crust for at least 20 minutes in the first stage and the middle still had not browned—BUT the bottom of the pie crust had browned without trouble. I used a glass pie pan which likely made the difference. Take the cover off and bake for another 5-10 minutes until the edges start to brown. Let cook on a wire rack.

#### The Filling:

- Heat the cream to barely a boil in a saucepan. Pour it over the finely chopped chocolate and and let it sit for ten minutes. Then stir until the chocolate is melted and smooth. Pour it into the crust then refrigerate overnight.

Karen Harris

Perfect recipe for Pi Day Holly. I can’t wait to try this.

Holly @ abakershouse.com

What a fun reason to have pie on this day in March! This coconut and chocolate pie recipe from a Martha Stewart recipe book is a keeper!

Sarah

This is beautiful! And I’m sure tasty too 🙂 One to share with my gluten free friends for sure!!! You should share over at crazyforcrust.com – she’s have a Pi Day celebration today!

Holly @ abakershouse.com

Thanks, Sarah! I did visit Crazy for Crust and linked up the pie to join in on the fun. Thanks for letting me know about it.

Barb | Creative Culinary

Love the combination; I have good intentions of re-creating a chocolate covered macaroon from Nordstrom’s Cafe but thinking making a pie would be simpler and give me the same great taste. Craving bad.

Holly @ abakershouse.com

A chocolate covered macaroon– now that sounds good too!

Lynne

Holly, I only wish I could have been there to eat a piece myself! I’ll have to make this at home and eat it and think of you.

Holly @ abakershouse.com

Happy Pi Day to my favorite mathematician!

Deb

What a great dessert for Pi day! Chocolate and coconut are such a scrumptious pair!

Holly @ abakershouse.com

Thank you! who knew that math could be so much fun? If you throw in PIE I am ready for the celebration!

Wendy

Oh, how delicious that pie looks! The crunch of the toasted coconut with the creaminess of the ganache filling must be amazing. Not to mention, who doesn’t need an easy (yet impressive for company) dessert recipe?

Holly @ abakershouse.com

Thanks, Wendy, this is a really rich dessert. I am always the one wanting a huge serving of cake but with this pie, a little goes a long way. It is delicious!

Ansh| Spiceroots

What a beautiful pie. If I had this recipe before the Pi day, I would have made some for my daughter’s school. But that doesnt mean I wont make it now!! Love it.

Holly @ abakershouse.com

What fun that your daughter’s school celebrates Pi Day!

Lea Ann (Cooking On The Ranch)

Here you had to go and remind me that I’ve been wanting to make a chocolate pie. Looks wonderful Holly.

Holly @ abakershouse.com

thanks, Lea Ann! This pie is quite rich, I am still eating a small slice each day and for someone who usually inhales pie , that is saying something!

Julie

This looks excellent, Holly!

Holly @ abakershouse.com

Thanks, Julie, I think this pie will be showing up frequently at get togethers at my house. You can’t go wrong with 4 ingredients– so easy and simple.

Rosie @ Blueberry Kitchen

Your pie looks and sounds totally delicious!

Holly @ abakershouse.com

Thanks, Rosie! I did enjoy this pie but need to make it for an occasion where there are lots of people with whom to share it. This is a lot of pie for just me!