- 2 to 3 cups shredded unsweetened coconut
- 5 tablespoons butter, melted
- 8 ounces semisweet chocolate
- 8 ounces cream cheese, softened
- 3/4 cup dark brown sugar
- Pinch salt
- 2 to 3 teaspoons pure vanilla extract
- 2 eggs, separated
- 1 cup heavy cream, chilled and whipped
Preheat oven to 350 degrees F.
Spread coconut on a baking sheet, then toast in oven until golden. Remove from oven and place in a bowl, reserving about a handful of toasted coconut separately. Generously butter a 9-inch pie pan. Toss toasted coconut with melted butter until coconut is well coated. Press coconut butter mixture into buttered pie pan to form a crust. Chill until firm, about 1 hour. In a double boiler or a microwave, melt the chocolate. Let cool.
In a medium mixing bowl, combine the cream cheese, 1/2 cup brown sugar, salt and vanilla. Beat in egg yolks 1 at a time. Add cooled chocolate, blending well.
In a large chilled bowl, beat egg whites until stiff and glossy. Add remaining brown sugar to egg whites, and beat well. Gently fold the chocolate mixture into the sugared egg whites. Fold in the chilled whipped cream. Pour into coconut crust. Sprinkle the reserved toasted coconut over the top of the pie and chill overnight.
* Raw Egg Warning
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.