This pie is so chic, easy and quick to prepare that you wouldn’t believe it
For the “crust”:
270g Shredded coconut
80g butter (at room temperature)
For the filling:
250 g good quality dark chocolate (roughtly chopped)
250 ml heavy cream
good quality vanilla extract
Vanilla ice cream
Preheat the oven to 180° and line a 23cm baking pan with parchment paper.
Put in a food processor the butter and 200 g of the coconut and mix it until it forms a ball, than put into a bowl, add the rest of the coconut and knead it by hand.
Transfer it into the baking pan, press it into the bottom and gently on the sides, than put a foil ring before putting it in the oven to prevent it from burning.
Bake it for 10 to 15 minutes , the center should start to be brown, than remove the foil and bake it until edges are brown too ( 5 minutes should be ok).
Than put it on a wire rack, as usual and leave it to cool.
It’s time to prepare the filling: Put cream, vanilla, chocolate and butter in a bowl and put it in the microwave for 30 sec, than stir it and give it other 10 sec or until it’s melted. Otherwise you can always use the classical baine-marie method, it’s up to you
Than add ricotta and cream cheese and stir until combined.
Wait until warm and pour it into coconut crust.
Place in the fridge to set for at least 1 hour, up to 1 day.
Serve it straight from the fridge with some vanilla ice cream.