4 T butter, soft
6 c shredded coconut
In a food processor or blender combine butter and 2 c coconut until mixture forms a ball, 1-2 minutes. Place in a bowl. Sprinkle remaining 4 c coconut over mixture and combine with your fingers.
Press mixture into a 9 inch pie tin to form crust, leaving top edge fluffy. Cover edge of crust with foil to prevent burning. Bake at 350 degrees 10-15 minutes until center begins to brown, remove foil and bake until edges are browned, 4-5 minutes more. Place on wire rack to cool.
1 c heavy cream
8 ounces bittersweet chocolate, finely chopped
Place chocolate in a bowl.
In a saucepan bring cream to boiling point; then pour over chocolate. Let sit 10 minutes, stir until chocolate is melted and mixture is combined. Pour into coconut crust.
Refrigerate for 1 hour until filling is set.
