In a small food processor, pulse ⅓ of the coconut flakes with the butter. Pulse until the mixture forms a ball, about 1 minute. Transfer to a small bowl. Sprinkle the remaining coconut on top, and combine with your fingers.
3
Pack the coconut into a 6-inch pie pan, leaving the sides somewhat loose for crispy browning. Pack the bottom crust firmly, though.
4
Use two long strips of foil to form ropes to shield the edges of the crust.
5
Bake the crust on a sheet pan for 10 to 12 minutes. The center should begin to turn golden brown. Then remove the foil shield and continue to bake 4 to 6 minutes more. Watch carefully for burning.
6
Let the crust cool completely before proceeding.
7
Now it''s time to make the filling! Bring the cream just to a boil in a small saucepan -- you’ll see bubbles around the edge of the pan. Then, remove the pan from the heat and combine the chocolate and the cream in a heatproof bowl. Give it a quick, gentle stir to ensure all of the chocolate is submerged in the cream, and then leave it alone. Walk away. Resist the urge to keep stirring. Ten minutes later, whisk it together and you’ll find the chocolate is smooth and silky. That’s it! You did it!
8
Pour the mixture into the coconut crust.
9
Refrigerate until chocolate sets, at least 3 hours.
